Easter Cupcakes

• 12 tbsp (1 1/2 sticks) butter, at room temperature
• 2/3 cup packed brown sugar
• Pinch None salt
• 1 tsp vanilla extract
• 4 None eggs, plus 1 egg white
• 2 1/2 cups flour
• 1 tsp baking powder
• 1/3 cup whole milk
• 1/2 cup semi-sweet chocolate chips
• 2 1/2 cups powdered sugar
• 6 None canned apricot halves, drained and patted dry
• 1/2 cup heavy cream, whipped
• 1 tsp chocolate sprinkles
• None None Easter candies and chocolates, to decorate
• None None Mint leaves, to decorate

1. Preheat the oven to 375u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat the butter, brown sugar, salt and vanilla in a large bowl with an electric mixer until pale and fluffy. Beat in the eggs, one at a time. Mix the flour and baking powder in a medium bowl. Beat in flour mixture alternately with the milk. Fold in the chocolate chips. Divide among the muffin cups.
3. Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. Meanwhile, mix the powdered sugar and egg white until you have a thick icing. Add more powdered sugar, if necessary. Place a teaspoon of the icing on half the cupcakes and top with an apricot half.
5. Fill a piping bag fitted with a star tip with the whipped cream. Pipe little rosettes over the remaining 6 cupcakes. Decorate with the chocolate sprinkles, Easter candies and chocolates, and the mint leaves.

butter, brown sugar, salt, vanilla, eggs, flour, baking powder, milk, semisweet chocolate chips, powdered sugar, apricot halves, heavy cream, chocolate sprinkles, chocolates, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/29997 (may not work)