Chick and Egg cupcake

Ingredients for vanilla cupcakes:<BR>
2 2/3 cups sugar<BR>
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces<BR>
2 large eggs<BR>
2 large egg yolks<BR>
2/3 cup milk<BR>
2/3 cup water<BR>
2 1/2 teaspoons pure vanilla extract<BR>
2 2/3 cups all-purpose flour<BR>
1 1/3 cups cake flour<BR>
4 teaspoons baking powder<BR>
1/2 teaspoon fine salt
<BR><BR>
Preheat oven to 350 degrees. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
<BR><BR>
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
<BR><BR>
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
<BR><BR>
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
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Topping ingredients<BR>
Vanilla frosting, add green food coloring to make grass color<BR>
3 small candied and colored malt balls <BR>
1 yellow chick peep<BR>
White Airhead candy
<BR><BR>

Frost cupcake with fluff frosting. Nestle the malted eggs on top of the grass. Gently press the Peep onto the center of the grass. Cut the white Airhead into a 1/2-oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.

( Amanda Gluck / March 21, 2013 )

Ingredients for vanilla cupcakes:
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt

Preheat oven to 350 degrees. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Topping ingredients
Vanilla frosting, add green food coloring to make grass color
3 small candied and colored malt balls
1 yellow chick peep
White Airhead candy

Frost cupcake with fluff frosting. Nestle the malted eggs on top of the grass. Gently press the Peep onto the center of the grass. Cut the white Airhead into a 1/2-oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.

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