EASTER VANILLA CUPCAKES
45 Min
12-16 Portions
Easy level
Ingredients
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1 box chocolate cake mix
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3 eggs
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1 cup of water
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½ cup oil
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A big splash of Vainilla Molina Clear
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1 cup butter, softened (2 sticks)
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2 cups powdered sugar
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1 tsp lemon zest
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1 tbsp freshly squeezed lemon juice
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A big splash of Vainilla Molina Clear
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Frosting
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Coconut flakes
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Milk chocolate eggs
For cupcakes:
*Read instructions carefully before baking!
For frosting:
Toppings:
Directions
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Pour chocolate cake mix, water, oil and eggs into a large bowl. Beat in dry ingredients until incorporated.
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Add a splash of Vainilla Molina Clear and mix well.
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Divide batter evenly among lined muffin cups, filling them about 3/4 full.
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Bake cupcakes according box instructions.
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Beat butter in a bowl until light and fluffy, about 1 minute.
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Slowly add 2 cups powdered sugar, lemon zest and lemon juice and beat until fluffy, about 2-3 minutes.
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Add a splash of Vainilla Molina Clear.
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Beat for an additional 1-2 minutes.
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Pipe frosting onto each cupcake and sprinkle with coconut.
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Garnish with milk chocolate eggs, as desired.
For cupcakes:
For frosting:
For topping:
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