Easter Egg Cupcakes

Here’s how I made some Easter egg cupcakes using a silicone mold. I only made half a recipe but if a whole box of cake mix was used, you would end up with about 18 cupcakes.

I greased the pan with a spray oil, using a pastry brush to make sure I got into the crevices. I mixed the cake mix according to the instructions then spooned out about a tablespoon of the batter for each color and colored it with food coloring. Then I painted the details in the pan with the colored batter. I filled the cups about 1/2 full with the batter and microwaved for about 3 minutes. Since microwaves can vary, I recommend setting the microwave for about 5 minutes and watch the cakes as they cook. They will rise quickly then start to settle down. When the cakes look level with the pan, they are done. If I bake only one cupcake, it takes 45 seconds so you can’t predict the timing of a whole pan full based on baking only one cupcake. Let the cakes cool slightly, place a cooling rack on the pan and invert the pan to remove the cakes. It only takes slight pressure to pop the cakes out of the pan. While they were still warm I covered the cakes with a glaze. When the glaze was dry I trimmed the ragged edges off with kitchen shears and filled with flour frosting.


2 cups powdered sugar
1/2 tbsp. cornstarch
1/4 cup water
1/2 tsp. vanilla

Mix all ingredients together.

Flour Frosting:

2 tbsp. all purpose flour
1/2 cup milk (I use whole milk)
1/2 tsp. vanilla (I use imitation vanilla)
4 tbsp salted butter
4 tbsp. shortening (I use Crisco)
1/2 cup granulated sugar
dash of salt

Mix flour and milk together until it is well combined. Heat until it forms a paste. Remove from heat and add vanilla and sugar. Set aside to cool completely. In a mixing bowl mix together butter and shortening. Add the flour and sugar mixture to it. Mix for 3-5 minutes until the frosting is light and fluffy. This frosting can be stored at room temperature for 3-4 days.