Sunday, April 8, 2012

Easter Cupcakes

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.

     But now the weekend is over, and I can kick back, and eat the leftovers of these SUPER CUTE cupcakes I made. They are adapted from the book Hello Cupcake. Love that book. Super easy, and super fun. Since I didn`t have much time to make these, I used the "perfect cake mix cupcakes" recipe from the book. Worked out great!! Gave these little guys fluffiness and the round tops they need for decorating.

Easter Cupcakes
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!

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