Cupcakes are absolutely one of my favorite desserts. Although it may seem strange, the actual ingredients and tastes of cupcakes are not the reasons why I love them. My love of cupcakes stems from the endless possibilities of intricate designs, colors, and presentation features available to put on these quaint little cakes. For example, in the past, I’ve experimented with different icing lettering, vibrant frostings, and cookies/candies galore to add onto the top. Simply, cupcakes are a fun dessert.
One of my favorite cupcake recipe books is titled Hello, Cupcake. Although I did not follow a recipe from this clever book for this blog post, I highly recommend to either buy, peruse the book, or check out their website for fun ideas (in the past year, I made the Snowman and Penguin cupcakes — they seemed daunting, but they turned out really well!).
Anyway, I hadn’t made a “creative” dessert in quite some time. I first became inspired to make cupcakes after a friend bought me a “Cupcake Kit” (from Chronicle Books/Elinor Klivans and seen here).
This kit contains a reusable pastry bag, assorted piping tips, and cupcake baking liners. With this added inspiration, I began to scan the Food Network website for potential cupcake ideas. I finally found a recipe for Chick and Egg Cupcakes and decided to make a version of these to put me into the Easter spirit. I didn’t follow the recipe 100% (I cheated and used boxed cupcake mix to save some time), but I really enjoyed the results!
Step 1: Bake Cupcakes and Let Cool
Step 2: Add Green Dye to Frosting and Coconut
Step 3: Frost; Layer Coconut, Eggs, and Peeps on Top;
Use Pastry Tips to Make Intricate Designs
That last picture of a cupcake looks a bit haphazard; however, it was fun to experiment with different pipping techniques. I definitely need to improve with cupcake decorating — my next quest will be to find tips on how to best use the pipping utensil in order to produce the best results.
[as seen from “The Cupcake Kit”]