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

Assembly:
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.

2 comments:

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...:(