What is better than vanilla cupcakes? I’d say it is when said cupcakes contain a sweet surprise inside them. Since it is Spring and Easter, let us go with robin egg candies, shall we? Ever wonder what to do with all the candy your kids find on an Easter egg hunt? Then this recipe is for you. Jelly beans and chocolate creme eggs would work well too.
The robin eggs, which are basically malted milk whoppers, taste amazing when baked in the cupcake. I say this specifically because usually I don’t care much for them. I love plain whoppers without the colored shell.
Let’s admire my vintage wooden toy train up close, shall we?
So pretty, don’t you think?!
My son has his Easter break, and we did a couple of projects. Though he may not admit it, he misses school when he is home! One of our projects was that sweet water-colored egg you see in the picture below. I drew flowers on the shell, he colored them, and I just defined the edges a bit.
Our next project was some kind of sweet treat. Last year, I busted out the big guns and made a sweet bunny cake. This year, I
forgot to plan in advance decided to keep it simple.
I used a cake mix for the cupcakes, but you can very well use your favorite recipe. I would recommend my vanilla cupcake recipe or the one for ricotta cheese cupcakes. A light-colored batter would make the bright candies stand out when you bite into the cupcake. For the frosting, I used my regular buttercream frosting recipe, but tinted it a light pink this time. So what I am saying is, there is not much in the way of a recipe this time. These cupcakes are a brilliant idea, sure to make your kids (and even some adults) very happy!
FOR THE CUPCAKES
Use a cake mix or one of these recipes.
You will also need Robin eggs candies, one or two per cupcake.
- Pre-heat the oven to 350 deg.F and prepare a cupcake pan with liners.
- Prepare the cupcake batter and fill each liner 2/3rd full.
- At this stage, you can add a few pieces of chopped candy in each liner. Alternately, you can place a candy in each cupcake, 10 minutes into the baking time. This will prevent the candies from sinking all the way to the bottom. Bake the cupcakes for the total time specified in the recipe.
- Once baked, cool completely and frost each cupcake (buttercream recipe follows). Pop them in the fridge for a while to firm up the icing.
You will need:
- Butter – 1/2 cup, softened
- Powdered sugar – 2 1/2 cups
- Red food color – a few drops
- Milk – to thin it, if required
- Beat butter and sugar till nice and fluffy.
- Combine the food color. Beat at least 3 minutes on medium speed.
- Use a few tablespoons of milk, if you need to thin it. Use more powdered sugar if you like a thicker texture. (I was using a new icing tip which required a thicker frosting. So I ended up using 1/4 cup more sugar.)
So basically, you just mix, place candies, bake, cool, frost, and enjoy!
Enjoy a sweet surprise when you bite into each cupcake.
Here’s wishing you and your dear ones a blessed Easter!
I am linking this up to parties at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn