Postings of a life in progress encompassing the reality of daily living, the love of cooking, quilting, and a focus on prayer with the God of the Universe who makes it all happen. Rejoice always, pray without ceasing, in everything give thanks, for this is God's will for you in Jesus Christ. I Thessalonians 5:16-18
The original MTNMAMA
Monday, April 14, 2014
Easter Egg Cupcakes
Easter Egg Cupcakes
Today I got to spend the morning with Miss Ella baking in the kitchen. We had so much fun!! I had seen these cute cupcakes on the Duncan Hines website last week and was itching to make them. You can find the original version of these beauties here. Thank you to Hello Cupcake for your creativity and for sharing with us. You can follow Hello Cupcake here.
Directions for the Easter Egg Cupcakes: Ingredients:
12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
Green, yellow, orange, blue, purple, and pink food coloring
2 tablespoons each mini and regular white, pink, green, and blue decorations
Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
While the frosting is still wet add candy decors to create decorative pattern.
I found cutting the graham crackers into the egg sizes were not hard. You just had to use a sharp knife and take your time.
Stacks of graham cracker "eggs"
Add a dollop of icing to the top of the cupcake and place the egg in the center. The "egg" is suppose to be bigger than the top of the cupcake.
Be sure and place the cupcakes in the freezer for the allotted time. This makes sure the "eggs" don't come loose when dipping the the icing.
Don't the pretty spring colors make you feel alive after this long, hard winter. A Garden plate full of Happy cakes!!!
I used a "Spring Time" collection of colored sugars and sprinkles to decorate the "eggs". They were lots of fun to make .
I sent this large tray with my BFF to her mentoring moms group tonight. So much fun to share!!
I also baked my favorite honey wheat bread today and sent a couple of loaves along with the cupcakes.
What a fun day in the kitchen with Ella!! I hope these cupcakes inspire you like they did me. My special cupcake below is going to be a great baker someday just like her Mama, Nana, and Grammy. It's never too young to be in the kitchen with someone you love!!