Easter Egg Cupcakes

Ingredients & Tools
Instructions

Instructions

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Start with making the candy clay 2 days in advance. Melt the Candy Melts candy following package directions. Add the corn syrup and stir to blend. The mixture may appear oily.
Turn out mixture onto waxed paper and let it set at room temperature to dry. Wrap well in plastic wrap and let set at room temperature overnight.
Make easter eggs 1 day in advance. Make candy clay balls, 1/2 inch in diameter. Shape the balls into eggs and let set for about 2 to 3 hours.
Paint the eggs. To make each color of paint for the egg speckles, mix 1 teaspoon almondlemon extract with a few drops of white-white food coloring. Tint the mixtures with rose, blue and yellow food coloring.
Place the eggs on parchment paper. Use the brush to dip into mixtures, then tap the brush handle against your hand to splatter the color onto the eggs. Let the eggs dry for about 2 to 3 hours.
Make cupcakes. Preheat the oven to 350ºF. Line 2 12-cup muffin pans with baking cups.
In a large bowl, combine the flour, baking powder and salt. Set aside.
In a second large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, and vanilla. Mix well.
Add flour mixture alternately with milk, beating well after each addition. Continue beating for one minute. Divide evenly into prepared cupcake liners.
Bake for 19-23 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool cupcakes in a pan on a cooling rack for 5 minutes. Remove from the pan and cool completely.
Tint the buttercream frosting. Tint frosting green with the moss green food coloring.
Pipe the frosting into pull-out grass. Use the tip 233 fitted with a cut disposable decorating bag and green frosting to pipe pull-out grass on the cupcake tops. Position eggs on top of the frosting.

Notes

How To

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