Friday, April 2, 2010

Sinfully Sweet Easter Cupcakes!

I've gone a little cupcake crazy these days, so naturally I decided to bring some cupcakes to our family Easter celebration. These chocolatey cupcakes are most and rich, topped with a sweet pink vanilla-flavored frosting, shredded coconut and Jordan almonds. They're great for Easter treats and will last from 4-5 days in a sealed container in the refrigerator. Enjoy!

Yields: 24 cupcakes

For the cupcakes:
Double my deep chocolate cupcake recipe (search the sidebar for "cupcakes" for the recipe)

For the frosting:
4 cups powdered sugar
6 tbsp. milk
4 tsp. vanilla
dash of kosher salt
For the decorations:
1 bag of pastel Jordan Almonds
1 bag of shredded coconut
1/4 cup water mixed with 1 tbsp. green food coloring
1 large plastic baggie

Pour water/dye mixture into baggie filled with coconut and shake until the dye is evenly distributed. Spread coconut on a baking sheet to dry for at least an hour. Allow cupcakes to cool completely before frosting. Mix frosting ingredients until fluffy. Place in a pastry bag or plastic bag (cut off the tip before frosting) and frost in a circular motion, starting from the outside and moving inward. Sprinkle with coconut and place two almonds on top of each cupcake. Refrigerate 30 minutes to allow the frosting to set.


Jenny said...

i love your coconut grass!

Author said...

Thanks! ;) The tip I left out was to remember NOT to put the cupcakes on a luggage cart then let them flip over...:(