EASTER CUPCAKES: AN EBNER FAMILY TRADITION
Easter Cupcakes, what great memories. From the time the kids were little I have always loved making Easter cupcakes. I love decorating them with marshmallow bunnies, coconut, and jelly beans. We always had such a good time making our masterpieces. They might not have been worthy of serving in a restaurant, but the kids always had a blast making them. I have never proclaimed to be a baker. My cupcakes were from a box and the frosting was from a tub. We have kind of let the tradition slide, but Maddie has decided to resurrect it this year.
MADDIE’S TAKE ON EASTER CUPCAKES
Now when I made Easter cupcakes with my young kids it was all about the experience and very little importance was put on the finished product. That is not the case with Maddie’s version. They have to look adorable and taste amazing. She told me she would keep to one of my traditions. The cake would be from a mix, but it would be amped up a little to make it a tasty treat. However, her frosting would never come from a tub. She always says homemade frosting is so easy and tastes way better than store bought. Mads definitely made me happy with her decoration choices which included Peeps marshmallows, green dyed coconut, and jelly beans. Maddie did make her own version of a birds nest to top the cupcakes. It is too cute and super simple.
MADDIE’S EASTER CUPCAKES
1 Box of White Mix
1/2 Cup of Sour Cream
1/4 Cup of Flour
1/4 Cup of Sugar
1&1/2 tsp Vanilla Extract
1/4 tsp salt
1/3 Cup of Vegetable Oil
1&1/4 Cups of Water
2 Stick of Unsalted Butter (1/2 Cup)
4 Cups Powdered Sugar
1&1/2 tsp Vanilla Extract
4 to 6 TB of Milk
1 Cup Pretzel Pieces
1/2 Cup Semisweet Chocolate Chips
2 TB Heavy Cream
Pre-heat oven 350 degrees. In a large mixing bowl combine all ingredients. Using a hand mixer, mix until all ingredients are well blended. Place cupcake liners in cupcake baking pan. Fill each liner 2/3 full(Maddies uses an ice cream scoop in order to keep the amount equal) Bake for 20 minutes. Cupcakes are done when you can put a tooth pick in center and remove it without residue. Remove from pan and place on cooling rack. Frost when completely cool.
In mixing bowl cream softened butter. Begin adding the powdered sugar a cup at a time. Once each cup is completely incorporated add the next cup. Add in milk a TB at a time until frosting reaches the consistency of your choice. Stir in vanilla extract.
Place chocolate chips and heavy cream in a microwaveable container. Microwave for 30 seconds. Stir mixture to make it smooth. Put pretzel pieces in a plastic zip lock bag. Add the chocolate mixture to the bag and combine with pretzels. Spray cooking spray in a min muffing baking pan. Spoon out mixture in to min muffin tins, making sure to push down the center to form a nest. Place in freezer for 10- 15 minutes. Remove from freezer and take each nest out of tin.
MADDIE’S EASTER CUPCAKE DECORATING ADVICE
Maddie loves to neatly apply the frosting using a pastry bag and star tip. But, that is where all of the formal technique ends. Have fun, experiment, do what makes you happy. Our kitchen stayed pretty neat during the baking phase, but it kind of exploded during decorating. That was okay. We can clean up, and boy was it fun. Maddie kept thinking up ideas and then we just tried them out. After all, isn’t memory making was the whole purpose of this baking expedition any way. Have fun and enjoy some delicious cupcakes without the work of making them completely from scratch.
Don’t forget to check out Maddies other posts, Vegan Brownies and Cranberry Bread. Let us know if you tried out Maddie’s semi-homemade cupcake recipe. What is your favorite way to decorate holiday cupcakes?