1 ½cupscake flourcan also use unbleached all-purpose flour
1 ½teaspoonsbaking powder
¾teaspoonsalt
½cupunsalted butterroom temperature
⅔cupgranulated sugar
2large eggsroom temperature
Vanilla Frosting
¾cupunsalted butter
3 ½cupspowdered sugar
pinchof salt
3 - 4tablespoonsheavy cream
2teaspoonsvanilla extract
Decoration
Malt eggs
Chocolate Easter bunnies
Edible grass
Instructions
Preheat the oven to 350 °F. Line a cupcake tin with liners. Set aside.
In a small bowl, mix together the buttermilk Ovaltine, and vanilla. Set aside.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In a mixer, beat together the butter and sugar until light and fluffy - about 5 minutes.
Add in one egg and beat for one minute, then add the second egg. Beat for another minute longer.
Add one-third of the flour mixture into the butter mixture and mix until just-combined.
Add in half of the buttermilk mixture and mix until just-combined.
Add in half of the remaining flour mixture, then mix until just combined.
Add in the remaining buttermilk mixture and mix until just combined before stirring in the last of the flour mixture. I recommend stirring in the flour by hand at this point to prevent it from being over mixed.
Evenly divide the batter among your cupcake liners and bake for 15 minutes, or until a toothpick inserted in the middles comes out clean.
Set aside the cupcakes to cool.
Make the frosting while the cupcakes cool. Beat the butter until creamy. Add the powdered sugar one cup at a time, mixing well after you add more of the powdered sugar. The mixture will start to clump, this is normal, just keep mixing.
Add the salt and 2 tablespoons of the heavy cream as you beat. Add in the vanilla. Beat in more heavy cream one tablespoon at a time, as needed to get a creamy, but pipable consistency.
Fit a piping bag with a tip and fill with the frosting.
Frost the finished and cooled cupcakes. Top with edible grass and candies.
Store in an airtight container for up to three days.