Happy Easter Everyone!!!
Have you ever had a pure freak out? When there is soo much going on around you, you just want to scream? That about describes my holiday weekend. Don`t get me wrong, it was awesome, but the prep... totally not!! Relatives coming, cooking the food, organizing, stuffing and hiding for the egg hunt. The list goes on and on.
Makes 24 cupcakes
1 Box (18.5 oz.) box cake mix
1 Cup buttermilk (In place for the water called for on the box)
4 Large Eggs (In place for the amount called for on the box)
Vegetable Oil (The amount called for on the box)
Preheat oven to 350F. Line muffin tin with paper liners.
Follow instructions on the box, using above ingredients in place of their mentioned substitute.
Beat with an electric mixer for 30 seconds until moistened, and then for 2 minutes, or until thick.
Fill cupcakes 2/3 of the way full.
Bake for 12 to 20 minutes, or until toothpick inserted in the middle comes out clean.
Let cool before frosting.
1 can (16 oz.) white frosting.
Green and yellow food coloring
Pastel colored sprinkles
Mini chocolate eggs
I decorated them using the "pull and release" cupcake frosting method, to give them that
"grass" look. This is exactly how it sounds. Take a can of white frosting, and dye half of it light
green, and the other half dark green. I loaded it into the piping bag, striping it (one color on each
side) and simply pulled and released with the piping bag. I decorated them with mini chocolate eggs
(found mine at CVS) and little pastel sprinkles. These are sure to be a hit!