Easter Basket Cupcakes
Easter Basket Cupcakes
Published in Bloomingdale Patch.
Good cupcakes start with a good recipe. You want your cupcakes to taste as good as they look. Beauty just takes us so far, after all. I like this recipe for Vanilla Buttermilk Cupcakes for two reasons. It uses my favorite baking ingredient, buttermilk, and the recipe makes a batch of 12 so you don’t have to make 2 or 3 dozen cupcakes unless you just want to. For the Easter Basket Cupcakes, we’ve got to have cupcakes. So, let’s get started
Vanilla Buttermilk Cupcakes
Adapted from Baking Bites
1 1/3 cups all-purpose flour (if using sel- rising flour, omit baking powder and salt)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup buttermilk.
In a medium bowl, stir together flour, baking soda, baking powder and salt. Mix together sugar and butter in a large bowl. Beat with an electric mixer until butter and sugar becomes creamy (*see note). Beat in the egg, vanilla and almond extracts until mixture is smooth. Add half the flour mixture and stir until combined. Alternate adding buttermilk and flour mixture until both are added completely and all ingredients are mixed well.
Divide batter among 12 cupcake liners in a muffin tin. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted comes out clean. Leave cupcakes in muffin tin for 10 minutes. Then, remove from tin and let cool completely before frosting.
(*Note: I wasn’t able to get the butter and sugar to cream following the recipe amounts. I added in a small amount of canola oil and kept beating on high speed until the mixture was creamy.)
For decorations, you will need: green food coloring, icing, coconut, jelly beans red licorice ropes.
Tint coconut green. The easiest way to do this is to add the coloring to the coconut in a bowl and keep fluffing with a fork until the color is well distributed. You want the green to be the same hue as Easter grass.
Tint frosting green. We’re still going for Easter grass green. Frost cooled cupcakes.
Sprinkle green coconut on green icing.
Now we are going to add the jelly beans which will masquerade as Easter eggs. Spread a little of the green icing on some parchment paper. Dip the jelly beans into the icing which will act like glue to keep the jelly beans from rolling off the green cupcakes onto your floor where they will be smash and tracked all over your house. I’m just trying to help you out.
Jelly beans get glued on. See comment above.
Cut red licorice ropes into half and then fourths. Gently press into the cupcakes to form the basket handle.
Have a Happy Easter!