Hot Pink Spring Nest Cupcakes

 

We have not one, not two but three girls!  They are 4 years and younger so of course they love bright colors and pink.  So when I spotted this bright pink edible grass at Target I knew I'd be making classic nest cupcakes.  The cupcakes turn out so cute and are the perfect addition to a spring party, Easter, a rainy day, a monday, whenever

Ingredients
Cupcakes

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter or fleischmann's unsalted margarine, softened
3/4 cup granulated sugar
2 eggs or 1/2 cup egg beater type product, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature or 2/3 rice milk and 1 tablespoon lemon juice
edible grass
chocolate egg candies

Frosting
1/2 cup (1 stick) butter or fleischmann's unsalted margarine, softened
3 1/2 cups powdered sugar, sifted
1/4 cup whole milk or rice milk
2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from squidoo

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Frosting Recipe

1. Beat margarine until creamy
2. On low speed add powdered sugar
3. Add vanilla then slowly add milk until desired consistency

Cupcake Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. Sift flour, baking powder and salt together
3. Beat margarine and sugar until light and fluffy.
4. Add eggs and vanilla and mix until blended.  Sometimes the margarine will separate, mix a bit longer
5. Alternate adding flour and milk.  End with milk
6. Fill cups 2/3 full and bake 20-24 minutes.  Remove from pan after cooling for 1 minute and place on wire rack.
7. Frost cupcakes, add decorative grass and chocolate egg candies

Original Recipe Modifications

• used flieschmann's unsalted margarine instead of butter
• used real eggs from Costco (like eggbeaters) instead of eggs so the girls can safely sample the batter
• used rice milk instead of whole milk with a tablespoon of lemon
• used vanilla instead of vanilla paste

Raspberry Frosted Vanilla Mini Cupcakes

 

I picked up a subscription to Food and Wine magazine recently for my daughter's school fundraiser. I have already found several great recipes.  This cupcake just looked pretty and I knew it would have to be yummy too.  I tweaked the recipe from strawberry to raspberry and eliminated the milk products.  Instead of regular cupcakes we made mini ones.  I would guess you could use any type of berry jam.  Be careful to not add too much the frosting will get soft.  These were the perfect sweet treat to bring our dinner club and so pretty.

Recipe Modifications

• used fleischmann's unsalted margarine
• used vanilla rice milk
• you can use your favorite white or cream cheese frosting recipe and just add jam to taste.  I added raspberry jam and topped with fresh raspberries instead of strawberry
• made mini cupcakes instead of regular ones
• frosting was a bit soft so popped in the fridge before traveling with them

Cupcake Ingredients

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Recipe

This recipe comes from Food and Wine

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