SURPRISE SPRING CUPCAKES

"These vanilla cupcakes have a chocolate surprise waiting inside."

FOR THE CUPCAKES:
2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
2 tsp. vanilla
1 1/4 cups milk
3 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
24 miniature chocolate Easter eggs, unwrapped
FOR THE FROSTING:
1/2 cup butter, softened
4 cups icing sugar, sifted
1/3 cup light cream or evaporated milk
1 tsp. vanilla
food coloring (optional)

TO MAKE THE CUPCAKES:
Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.

Cream butter and sugar in large bowl of electric mixer, until light and fluffy. Beat in eggs and vanilla. Add milk and mix until incorporated. Batter will be thin. Add flour, baking powder and salt and mix until smooth.

Spoon batter into prepared cupcake pans, filling 3/4 full. Place unwrapped chocolate egg into each cupcake pan, and push down with the tip of a knife, ensuring that egg is fully submerged. Smooth tops.

Bake in a preheated oven for 20 to 25 minutes, or until toothpick inserted comes out clean. Remove from oven and let cool 10 minutes in pan. Allow to cool completely on wire rack before frosting.

TO MAKE FROSTING:
Cream butter and half of icing sugar until light. Add cream and vanilla. Beat in remaining icing sugar gradually. Blend well (can tint with food coloring).

Makes 24 cupcakes
Source; Robin Hood Flour