OK, I’ll share what I’m cooking up for Easter this year shortly, but I know some of you are still planning for Sunday, so I thought I’d share one of my creations from Easter 2011 to help get those creative juices flowing!
I love these because they’re super easy…. and because they give me a legitimate excuse to buy chocolate eggs. ^_^
My process was really simple – first, I made regular yellow cupcakes (in this case they were the Golden Cupcakes from Vegan Cupcakes Take Over the World, but you could certainly go boxed in a pinch.) While those cooled I tinted 3/4 of my a basic icing a bright spring blue-green (canned could work, but I’d add powdered sugar so it’s easier to work with), and tinted the remaining 1/4 (about 1 cup) brown using gel coloring and cocoa powder.
To decorate, first I used a jumbo open star tip (Ateco 828) to pipe a basic swirl. For 3/4 of the cupcakes I left them with just the swirl and added some festive sprinkles. For the remaining 1/4, I placed 3 Cadbury Mini Egg candies in the center, then, to create a nest, I circled them in brown icing using a small round tip (Wilton 2) I’ve also seen similar things done with edible grass, chowmein noodles, or chocolate shavings for the nest, as well as jelly beans or m&ms for the eggs, but I like this combination best.
Bird’s Nest Easter Cupcakes
- 12 cupcakes
- 3 cups icing (of your choice, tinted a spring color of your choice)
- 1 bag egg candies (about 40 candies, Cadbury Mini Eggs or M&Ms work well)
- 1 cup icing (of your choice, tinted brown)
|Using a jumbo open star tip (Ateco 828), pipe a basic swirl. |
Place 3 egg candies in the center of the cupcake, then, to create a nest, circle them in brown icing using a small round tip (Wilton 2)
|Recipe and photos from Mayhem in the Kitchen! |
Your family will love these because they’re so cute, but how easy they are will be our little secret! 😉
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