Easter Cupcakes

• 12 tablespoons butter at room temperature
• 2/3 cup brown sugar packed
• 1 pinch salt
• 1 teaspoon vanilla extract
• 4 eggs plus 1 egg white
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/3 cup whole milk
• 1/2 cup semi sweet chocolate chips
• 2 1/2 cups powdered sugar
• 6 apricot halves canned, drained and patted dry
• 1/2 cup heavy cream whipped
• 1 teaspoon chocolate sprinkles
• candies
• chocolates
• 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, semi sweet chocolate chips, powdered sugar, apricot, heavy cream whipped, chocolate sprinkles, chocolates, mint

Taken from www.yummly.com/recipe/Easter-Cupcakes-1399701 (may not work)