These cupcakes are perfect for Easter or any springtime party. Kids of all ages can have fun with the decorating. Serve the cupcakes plain or already iced, along with bowls of tinted coconut and assorted candies and/or sprinkles and allow everyone to decorate their own cupcake. If you prefer, you can use your favorite cake recipe to make the cupcakes. Typically, cupcakes bake for 15 to 20 minutes at 350 degrees F. Use an ice cream scoop to fill the cupcake liner. It works great!
Tips for making perfect cupcakes:
Always use good quality ingredients and bring refrigerated items to room temperature before mixing. Sift the flour and leavening ingredients to get out any lumps.
Be precise with your measuring. Use an electric mixer, if possible, to get a good consistency in both the batter and frosting. Since all ovens are different, check the cupcakes for doneness a couple of minutes before their recommended baking time to prevent overbaked and dry cupcakes. Allow the cupcakes to cool completely before adding frosting. If possible, frost and eat them the day they are baked, when the cake is at its freshest. Cupcakes may be stored at room temperature in airtight containers before frosting for up to 3 days.
(Makes 12 cupcakes)
1-/12 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoon vanilla extract
1/2 cup milk
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with cupcake liners
In a bowl, sift together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar together until light and fluffy. Add the butter and vanilla; blend into the egg mixture. Add the flour mixture and the milk. Beat the mixture together for 1 minute or until well combined. Divide the batter evenly in the cupcake pan (about 1/3 cup batter per cup cake)
Bake 15 to 20 minutes, or until a tester inserted in the center comes out clean.
Cool the cupcakes in the pan for 10 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
Frost cupcakes with either Vanilla Buttercream.
Decorate with tinted coconut and jelly beans or your choice of candies.
(Enough to frost 12 cupcakes)
1/2 cup unsalted butter, room temperature
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
With an electric mixer, beat the butter, sugar, and vanilla together until smooth.
Add a little milk, a few drops at a time, until the icing is smooth and creamy.
Spread or pipe the buttercream on the cupcakes.
To tint shredded coconut:
Place the desired amount of coconut in the plastic bag. Add a small dab of paste or gel food color on a toothpick (the colors are concentrated, so don’t add too much). If you use liquid food coloring, add a few drops to the plastic bag before you add the coconut. Close the bag and mix and shake until color is evenly distributed. Massage it with your fingers to get all the color into the coconut Make sure that all of the color is evenly distributed and there are no clumps of color before using. If the color is too dark, add more coconut to the bag.
To decorate Easter Chick Cupcakes:
Tint buttercream icing yellow or you can leave it white; spread on cupcakes. Tint shredded coconut yellow; press it gently into the icing. Use chocolate chips or chocolate M&M's for eyes. Cut orange gumdrops or fruit roll-ups into small triangles for beaks.