March 24, 2010

Easter Egg Cupcakes

I hope everyone is having a fabulous week so far!  I wanted to share these DARLING cupcakes I found on the Duncan Hines website...OBVIOUSLY I had to make them because of their cute-ness!  Now...on these, I did the unthinkable for myself...I used canned frosting!  I still can't believe that I did:)  If you are in a pinch, like I was...it works great, but otherwise make homemade frosting!!
So...any guesses on what the eggs are made out of???  Yeah...I was surprised also.  They are Graham Crackers!  Make sure you use a serrated knife.  Also, the recipe says to make them 3 1/2" x 2 1/2", that was WAY to big for my little cupcakes.  I used 1/2 a graham cracker and made my egg out of that.  I just eyeballed it!



Easter Egg Cupcakes





  1. Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
  2. Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
  3. Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
  4. Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
  5. While the frosting is still wet add candy decors to create decorative patterns.

1 comment:

  1. LOVE THIS BLOG TO DEATH. OR TO LIFE. Thanks for taking the time and sharing! can't wait to try to for give-aways. and to try all the foods. crafts, i like to do with a group, so if you ever gather your fans for a 'class' or workshop, let me know!!

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