This is a collaborative video with my friend and fellow subscriber, Julia of ONE KITCHEN A THOUSAND IDEAS. She has a fantastic channel……go check her out!
Easter is a time for flowers to bloom, butterflies to flutter about, little chicks chirping away and don’t forget the Easter bunny.
These delicate vanilla birds nest cupcakes are deliciously cute and perfect for Easter!
For the cake:
1 egg, separated and room temperature
1 1/8 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1/2 cup + (3) 1/8 cup sugar
1 1/2 teaspoons vanilla
1/2 cup milk, room temperature
For the frosting:
1 stick butter, cold and cubed
2 cups powdered sugar
1 teaspoon vanilla
2 teaspoons heavy cream
6 drops green food coloring
mini chocolate eggs
Preheat oven to 350 degrees.
Line a muffin pan with cupcake liners.
Beat the egg white ’til soft peaks form. Set aside.
In another bowl, sift together the flour, baking powder and salt. Then whisk ingredients together and set aside.
In another bowl beat butter ’til smooth and creamy. Add sugar and beat again. Add yolk, vanilla and beat on medium high speed ’til thoroughly combined. On low speed, in 3 additions, add the dry ingredients, alternately with milk. Beginning and ending with the dry ingredients. Fold in the egg white.
Fill cupcake liners half way full.
Bake for 18 – 20 minutes or ’til a toothpick comes out clean.
*Mine baked for 18 minutes. Cool completely.
Whip butter ’til pale yellow, about a couple of minutes. On low speed add powdered sugar ’til incorporated. Add vanilla and heavy cream and whip for a couple of minutes. Add 6 drops of food coloring and beat again to combine.
Spread a small amount of frosting on top of each cupcake. Facing down, pat with the coconut. Take a mini chocolate egg, add a little frosting to the bottom and stick to side of cupcake. Take a peep and frost the bottom of it and stick on opposite side of cupcake. Repeat process for remaining cupcakes.
How To Make Ham and Cheese Stuffed Flatbread:
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Music by: Topher Mohr and Riot