Baking Easter Cupcakes
This idea comes from one of my favorite baking blogs Paris Pastry and offers a step-by-step guide on how to assemble these cuties. They were surprisingly easy to make and even more fun to decorate. The frosting was quite tasty, and came out more like a vanilla glaze, which worked well for these bunny cupcakes.
For the birds nest cupcakes, I used the same cupcake recipe. I ran out of time with the frosting, so I picked up a can of dark chocolate frosting from the store. The grass-like substance is toasted, sweetened, shredded coconut. Very simply, you just throw some on a baking sheet and bake for about 15 minutes at 350°F or until it starts browning. For the nose, use any round candy, I ended up using some peanut butter chocolate chips (face down). The eggs are mini cadbury eggs, which in my opinion, are the best chocolates ever.
Yellow Cupcakes recipe: Martha Stewart – Everyday Food
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon pure vanilla extract I used almond extract which I don’t actually recommend.
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 2 large eggs
- Preheat oven to 350°F/180°C.
- Line the cups of a standard (12-cup) muffin tin with paper or foil liners.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a liquid-measuring cup, mix milk and vanilla; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition.
- With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
- Divide batter evenly among prepared muffin cups
- Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes.
- Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
makes about 20 cupcakes
White Frosting recipe: Paris Pastry
- 1 cup confectioners’ sugar
- 3 tablespoons shortening (not butter-flavored) shortening is crisco btw
- 4 tablespoons light corn syrup
- pinch of salt
- 2 tablespoons milk
- Sift the confectioners’ sugar into a medium bowl.
- Add shortening, milk and salt and mix until combined.
- Add the light corn syrup and mix until well blended. You must use an electric mixer!