Easter-Themed Cupcakes Make A Great Treat For Youngsters
Vanilla Cupcakes
Makes 12 cupcakes
For the cupcakes:
4 ounces butter
1/2 cup sugar
2 eggs, beaten
1 1/4 cup fl our
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
For the grass:
4 - 1/2 ounces unsalted butter
1 - 1/3 cup icing sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Green food coloring
To decorate:
11 ounces white
sugarpaste/fondant
4 ounces pink
sugarpaste/fondant
Icing sugar
Mini sugar eggs
1. For the cupcakes: Heat the oven to
375 F. Place paper cupcake liners in a
12-serving muffi n tin.
2. Beat the butter and sugar in a mixing
bowl until light and fl uffy.
3. Gradually beat in the eggs, beating until
fully incorporated into the mixture.
4. Sift in the dry ingredients and gently
stir into the mixture. Stir in the milk and
vanilla until blended.
5. Spoon the mixture into the paper liners.
Bake for about 20 minutes, until golden.
Cool in the tin for 5 minutes, then place on
a wire rack to cool completely.
6. For the grass: Beat the butter until
soft. Sift in the icing sugar and beat until
smooth. Beat in the vanilla and milk until
blended. Reserve about 2 tablespoons of
buttercream and set aside.
7. Beat the food coloring into the larger
amount of buttercream.
8. Spoon into a piping bag with a grass
nozzle. Pipe on top of the cupcakes,
Easter is widely characterized as the holiest
day of the year on the Christian calendar.
Faith features prominently in modern
Easter celebrations, which also include some
secular traditions, particularly in families with
young children. The Easter bunny and Easter
egg hunts are not necessarily the focal point of
Easter for adult Christians, but children greatly
enjoy these traditions.
It’s customary to give young children a basket
of treats on Easter Sunday. Though storebought
treats are easy to come by, homemade
items can be even more special. This recipe
for Easter-themed “Vanilla Cupcakes” from
Lines+Angles, is sure to get a laugh out of
youngsters, who also won’t mind taking a bite
or two of these tasty treats.
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starting at the outside edge and working
in circles. pulling up and away when a
buttercream strand is long enough.
9. Roll pieces of white sugarpaste into 12
medium balls for the bodies and 24 small
thick rectangles for the paws. Reserve
some white sugarpaste.
10. Brush the paws lightly with a little water
and attach to the bodies (see photo).
11. Roll 12 small balls and 72 tiny balls of
pink sugarpaste. Cut the larger balls in half
and press into oval shapes. Brush lightly
with water and attach to the paws. Attach
3 tiny balls to each paw with a little water.
12. Put the reserved buttercream into a
piping bag with a grass nozzle and pipe a
‘tail’ on each bunny.
13. Arrange the sugar eggs on the
cupcakes.
14. Roll out the sugarpaste trimmings
separately on a surface dusted with icing
sugar and cut out fl owers (as in the photo)
and place on the cupcakes.
OF
THE
Photo Submitted by
Giana & David, Bayshore
10030023
BENTELY
“...enjoying a nice day in the grass!”
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