Easy & Cute Easter Cupcakes: Kids Will Love Them!

The recipe for a small hedgehog cupcake is a delightful treat that combines the sweetness of strawberries with the creamy richness of buttercream, all topped with a touch of chocolate. It starts with a simple yet flavorful cupcake batter, where whole eggs, powdered sugar, and a blend of flour and powders create a base that's perfect for baking. The addition of melted butter adds a soft texture and a hint of almond and strawberry flavors. 

After baking, the cupcakes are cooled and then topped with buttercream made from cream cheese and powdered sugar, which is piped onto the cupcakes for a smooth and creamy finish. Finally, a chocolate pen and spray add a decorative touch, making each cupcake look like a small hedgehog, ready to be enjoyed. This recipe is a great example of how a few simple ingredients can come together to create a delicious and visually appealing dessert.

Ingredients for the Strawberry Cupcake:

- Whole Eggs: 80g

- Powdered Sugar: 70g

- Light Flour (Tokuhokasa): 45g

- Almond Powder: 15g

- Strawberry Powder: 15g

- Baking Powder: 2g

- Unsalted Butter: 40g

Ingredients for the Butter Cream:

- Unsalted Butter: 60g

- Powdered Sugar: 30g

- Cream Cheese: 30g

Ingredients for Finishing:

- Chocolate Pen (Quick-Drying Type): 1 piece

- Chocolate Spray: As needed

Instructions for the Strawberry Cupcake:

1. Mix the Eggs and Sugar: Combine the whole eggs and powdered sugar in a bowl. Whisk until smooth.

2. Add Dry Ingredients: Sift together the light flour, almond powder, strawberry powder, and baking powder. Add these to the egg and sugar mixture and whisk until well combined.

3. Add Butter: Melt the unsalted butter to about 50℃ and add it to the mixture. Whisk until everything is smooth and well combined.

4. Pour into Molds: Pour the batter into prepared cupcake molds. Make sure to fill them about half to three-quarters full.

5. Bake: Bake in an oven preheated to 170℃ for 15 minutes.

6. Cool: After baking, let the cupcakes cool on a wire rack.

Instructions for the Butter Cream:

1. Soften Butter: Let the unsalted butter soften at room temperature.

2. Mix Butter and Sugar: In a bowl, mix the softened butter and powdered sugar until it turns white.

3. Add Cream Cheese: Stir in the cream cheese until the mixture is smooth and well combined.

4. Prepare for Piping: Place the mixture in a piping bag fitted with a round nozzle.

Finishing Touches:

1. Pipe Butter Cream: Pipe two layers of buttercream onto the cupcakes.

2. Sprinkle Chocolate: Sprinkle with chocolate spray and lightly shape. Use a bamboo skewer to remove any excess chocolate.

3. Finish with Chocolate Pen: Dip the chocolate pen into the melted chocolate and use it to decorate the top of the cupcakes.

Enjoy your homemade small hedgehog cupcakes!