The Most Amusing Easter Cupcakes You’ll Ever Make

A fun very interesting way of preparing Easter cupcakes with the kids.

I’m just getting started with Easter desserts and it’s getting better every post. I initially posted The Easter Polka Dot Cake which is my intro for the Easter posts I have in store for your guys.

So what do you usually do during Easter Sunday? Of course, it is a given that not everybody celebrates this religious festive day, but for those who do, the proper treats should be in order. Aside from the very usual Easter eggs and Easter egg hunting activity, I always make it a point to prepare a special meal and a very special dessert table for my family.

And this really cute and crazy looking cupcakes are just perfect for my wacky kids. Not only will they love munching on them, but they will truly enjoy even preparing them with me. Why not try it out with your kids and friends?

Check out the recipe and instructions below.

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Unicorn Cupcakes

Ingredients:

Vanilla Cupcake

2 3/4 cup unbleached all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon kosher salt

10 tablespoons unsalted butter

1 3/4 cups sugar

1 large egg

2 large egg whites

2 teaspoons vanilla extract

1 cup sour cream, room temperature

Instructions:

Heat oven to 350 degrees F. Line 24 cupcake wells with liners.

In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a stand mixer bowl, fitted with a flat beater, cream butter on medium high for 1 minute. Gradually add in sugar and beat until well combined.

Turn mixer to low and add eggs in one at a time, scraping down sides as needed and making sure each addition is fully incorporated before adding the next. Add vanilla and beat until combined.

Add flour and sour cream in three parts. Beat each addition on low until batter is moistened, then increase speed to medium and beat for 15 seconds. Scrape down sides between each addition.

Fill wells 3/4 full. Bake at 350 degrees F until cake tester inserted in middle is free of wet crumbs, about 15-17 minutes. Remove from oven and transfer pan to a wire rack to cool for 5 minutes before removing cupcakes from pan. Allow cupcakes to cool completely before frosting.

 

Ingredients:

Classic Vanilla Buttercream

Makes 3 cups

1 1/2 cups sugar

5 egg whites

1 lb. unsalted butter, slightly softened and cut into tablespoon size pieces

2 tablespoons vanilla extract

1 teaspoon kosher salt

 

 

More info on the next page…

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