You may know my "thing" for cupcakes. And Easter... well, for some reason this year I'm particularly pumped. So in one of those 2am fits of inspiration, I came up with this:
Easter Egg Cupcakes
Start with white cake batter... from scratch or mix, you decide. Because I wanted the Cupcake Egg "white" particularly white, I used a formula that called for egg whites only. Separate one cup of the batter in another bowl and add yellow (4 drops) and red (2 drops) food coloring to make a bright orange "yolk" so it doesn't fade after baking.
Fill the cups about half full with white batter, then gently add a spoonful of orange batter to the center. Get it? Looks like an egg, right?
Now, that's what I call a perfect dozen.
Cover with more white cake batter. Fill pretty darn near the top of the cup, so when they come out they're round like eggs.
No joke, this one truly and honestly cracked open. Ten little three year old fingers might have had something to do with it...
Just do me a favor. After your eggs are cooked, use your freshest and brightest spring decorations to "dye" and embellish your Easter Egg Cupcakes!
- For a party centerpiece, place the cupcakes in an Easter basket filled with grass and other goodies.
- Help guests know where to sit at an Easter Brunch table by creating name cards on toothpicks as cupcake toppers, then place "egg" in an edible nest beside each plate.
- Planning a Green Eggs and Ham lesson for school (or to cure a finicky eater)? Use green food coloring for the "whites" to make green eggs.
* Prepare for overlap: I'm also posting this on www.cabinessa.com