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Easter Cupcakes

April 25, 2011

Happy Easter!

Easter was extra special this year because it was Basil’s first Easter. The thrill of collecting different colored Easter eggs has always appealed to me. Especially the prizes that you can find inside. I heard  that there was a Easter egg hunt in Austin that consisted of ipod prizes.

I wanted to keep the cupcakes for Easter simple and colorful. Spring is in the air and the first thing I think of is fresh grass and blooming flowers. I used a skinny tip to pipe green buttercream onto of a cupcake to resemble grass and then garnished with sugar frosted Jelly Beans.

Vanilla Cupcakes
Magnolia Bakery

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

  • Preheat oven to 350 degrees F.
  • Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • Makes 24 cupcakes

Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Couple drops of green dye

  • Place the butter in a large mixing bowl. 
  • Add 4 cups of the sugar and then the milk and vanilla. 
  • On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. 
  • Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Easter wouldn’t be the same without bunnies… and I simply couldn’t resist.. so I got Basil a bunny suit!

A lot of people got a kick out out of the outfit. It’s not everyday that you see a little white maltese impersonating a pink bunny. He got even more attention at the dog park than he usually does. Not many small dogs go to dog parks, it’s mostly medium size dogs and up. We’ve been taking him to auditorium shoes next to Lady Bird Lake. He’s slowly warming up to his furry four legged friends but he still prefers his two legged humans.
Friday was his first time swimming! He actually got in himself and started paddling. But he was only in there for 3 minutes and then go out. I don’t blame him. The water was freezing! I got into the water to convince him to get back in but he refused. I ended spending more time in the lake than he did. Everyone around us was surprised to see him swimming. Apparently little dogs don’t like water.. There was a lab who swam laps for an hour. Potential Olympic swimmer? 

Hope everyone had a wonderful Easter Sunday 🙂
For more photos of Basil, check out his blog.

WRITTEN BY:

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.

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