Easter Cupcakes

Easter treats in the form of bright cupcakes will definitely not remain unnoticed in the holiday basket and on the table. Green “grass” of coconut flakes can be replaced with grated white chocolate with the addition of dye. Before decorating a cupcake surface “Easter eggs” dip them in the icing. Thanks to this candy better attached to the “grass”. You can also place the eggs first on the icing, and after that sprinkle with coconut flakes, which затем аккуратно придавить вокруг. Time:one 5 minutes. Difficulty: easy Quantity: 1 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Assembly

• 1 vanilla cupcake, recipe included
• Basic iced blue tinted recipe see below
• Green grass made from coconut flakes
• 3 large (approx. 2 x 2.5 cm) speckled pastels in the form of eggs stuffed with dried malt milk

Vanilla cupcake

• 2 and 2/3 Art. Sahara
• 220 gr butter chopped into 2.5-centimeter pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 Art. milk
• 2/3 Art. water
• 2.5 tsp vanilla extract
• 2 and 2/3 Art. flour
• 1.3 tbsp. biscuit flour (confectionery flour) *
• 4 tsp baking powder
• 1/2 tsp finely ground salts

Basic icing

• 1.4 kg of powdered sugar
• 1 tbsp. water
• 5 tbsp. l light corn syrup
• 1 tbsp. l vanilla extract
• Food coloring of any color to choose from (see below)

Recipes with similar ingredients: sugar, butter, eggs, milk, vanilla extract, flour, confectionery flour, sugar powder, corn syrup

Recipe preparation:

1. Assembly

   Dip the top of the cupcake into the icing. Let the excess drain back into a bowl. Place the cupcake on a wire rack over paper towels, so that everything superfluous hops down. Put a small cupcake on top a hill of coconut “grass”. Place malt eggs on it milk.

2. Vanilla cupcake

   Preheat the oven to 170 ° C. Line two cupcake shapes on 12 pcs special paper. To prevent cupcakes from sticking together when they are rise, lightly spray vegetable oil on the surface between holes. Place the molds on a baking sheet.

3. Mix sugar and butter in a food processor until you get creamy consistency, scraping off the mass from the walls as necessary (1-2 minutes). Enter one egg and one yolk, Beating briefly after each addition. Pour in milk, water, vanilla extract and mix until smooth.
4. With a whisk, mix in the medium bowl both types of flour, baking powder and salt. Pour dry ingredients in 3 steps to wet whisk, and then if necessary scrape the mass from the walls of the bowl of the combine after each additions. Mix until the dough is completely homogeneous and liquid, as on pancakes (about 2 minutes).
5. Pour the dough evenly into prepared forms, filling them out 3/4. Bake until the surface of the cupcakes seizes, after a slight pressure on them there will be no dents, and the tops are browned (18-25 minutes). Cool slightly in forms and remove the cupcakes when they are no longer too hot. Give cool the cupcakes on the wire rack before coating with icing.

6. Basic icing

   Pour sugar into a mixer bowl equipped with a spatula. After turning on the minimum speed, slowly pour in water, corn syrup and vanilla extract. When sugar is sufficiently moistened (not will fly out of the mixer bowl), increase the speed to maximum and beat for 2 minutes until completely homogeneous and glossy consistency. If you want, divide the resulting mass into portions and paint in the desired colors. Store at room temperature. covering the glaze surface with cling film so as not to form crust.

7. To cover the cupcakes: dip the cupcake into the icing, give it drain excess into a bowl. If necessary, remove excess from the sides. You can also use a knife or a silicone spatula to spreading. If necessary, whisk the icing again so that it remained shiny and uniform during application. For blue glazes: combine 2-3 drops of blue food coloring with 1 tbsp. base sugar glaze. For deep yellow glaze: combine 4–5 drops of yellow food coloring with 1 tbsp. the base sugar glaze. For purple glaze: combine 4 drops red and 5 drops of blue food coloring with 1 tbsp. the base icing sugar.
   

   * Flour for biscuit (confectionery flour)

   1 cup – 2 tablespoons of ordinary flour + 2 tablespoons corn starch = 1 cup flour for cakes