Easter Cupcakes

Hey Everyone! Is it just me or does it feel like spring has sprung?? We had a beautiful weekend here in PDX and now I’m itching for summer. But, classic Portland, rain forecasted all this week. What a tease! Oh well.

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Speaking of spring … Easter is right around the corner! For me, that means going to Aunt’s house to eat myself sick for Brunch and puppy time 🙂 And a holiday means I have an excuse to make themed cupcakes! Yesss. Which brings me to today post: Easter Cupcakes.

Birds Nest Cupcakes

These are so fun and a great dessert to share on Easter Sunday! But birds and bunnies don’t have to be limited to Easter, making them an adorable treat to make any time this spring. I’ll show you what piping tips I used for each component of the decoration, and how these super cute cakes come together easily!

Easter Bunny Cupcakes

The cake is a really easy and DELISH one bowl chocolate cupcake recipe. It is super moist with a rich chocolate flavor. And I repeat: one bowl. I adapted these from Martha’s recipe to make a smaller batch and enhance the chocolate flavor.

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The butter cream frosting is eeeaassyy. So easy. It is also the perfect frosting for piping. It’s thick and holds its shape very well. That being said, it does require a few harder to find ingredients. High-ratio shortening and meringue powder are really what make this frosting and worth the effort to track down. If you can’t find these two things, don’t panic 🙂 A normal, standard butter cream will work too!

One Bowl Chocolate Cupcakes

Servings: 16 Cupcakes

Prep Time: 15 minutes

Total Time: 40 minutes

  • 1 1/2 C. granulated sugar
  • 1 1/2 C. all purpose flour
  • 3/4 C. unsweetened coco powder
  • 1/2 Tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 3/4 C. buttermilk {room temperature}
  • 6 Tablespoons vegetable oil
  • 3/4 C. warm coffee
  • 2 eggs {room temperature}
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Spray a standard muffin tray with nonstick cooking oil and line with paper cups. Don’t forget to spray the pan (like I did!) or the muffin tops will stick and be quite difficult to remove once baked.
  2. In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir well to thoroughly incorporate dry ingredients.
  3. Add buttermilk, vegetable oil, and warm coffee; whisk to combine.
  4. Add eggs and vanilla extract and whisk until smooth. Make sure and whisk well, this will add air to the batter and help make cupcakes light and fluffy.
  5. Divide batter among muffin cups, filling each about 3/4 full.
  6. REDUCE oven to 325° and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes.

Easy Buttercream Frosting

  • 1/2 C. high-ratio shortening {can be found at most cake stores or online}
  • 1/2 C. butter {room temperature}
  • 1/2 C. water
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 2 teaspoons meringue powder {can be found at most cake stores or online}
  • 2 lbs powdered sugar
  1. Put all ingredients into the bowl of a stand mixer. Mix on low to incorporate all of the powdered sugar. Turn mixer to medium and mix for 10 minutes. TEN. A whole ten minutes. Walk awayyy from the mixer if you are like me and stand there and stare at it and think 5 minutes is fine. Ten minutes.
  2. Divide and color as desired.

Bunny Ear Cupcakes

You need:

  • 6 chocolate cupcakes {fully cooled}
  • 2 C. butter cream frosting {white}
  • White fondant
  • Brown or pink fondant
  • Jumbo closed star tip {my lovely boyfriend got me these and they are awesome for a bakery style swirl}
  • Piping bag
  1. To make the fondant ears: roll out white fondant to an 1/8 inch sheet. Cut out 12 triangles with slightly bowed sides. Repeat with bown or pink fondant and make slightly smaller triangles. Place one brown or pink triangles inside one white triangle (moisten lightly if fondant won’t stick together) to create ears. Bend to shape as desired. Set aside
  2. Using the jumbo closed star tip, pipe frosting onto cupcake. With the piping bag straight up and down, start in the middle of the cupcake and squeeze. As the frosting builds, slowly raise the piping bag stopping when desired amount of frosting in on cupcake.
  3. Stick the ears on!

Easter Bunny Cupcakes

Birds Nest Cupcakes

  • 6-8 chocolate cupcakes {fully cooled}
  • 2 C. butter cream frosting {leaf green}
  • 1 C. butter cream frosting {brown}
  • 24-30 mini candy eggs {jelly beans would work too}
  • Jumbo French tip
  • Grass tip
  • 2 piping bags
  1. Using the jumbo French star tip and leaf green frosting, pipe a swirl onto cupcakes. With the piping bag straight up and down, start at the center of the cupcake and pipe a tight circle, finishing in the same place you started.
  2. Using the grass tip and the brown frosting, make a nest on top of the green frosting by piping several layers of brown frosting in a continuous circle.
  3. Place 3-4 candy eggs inside the nest.

Nest Cupcakes

4 thoughts on “Easter Cupcakes

  1. Pingback: Chocolate Cupcakes | Holly's Buns

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