Saturday, April 7, 2012

Easter Egg Hunt Cupcakes

Feeling too lazy to search the backyard for Easter eggs this weekend?  No need to look further than your kitchen counter after you whip up a batch of these simple, fun, and cute Easter Egg Hunt Cupcakes!   


-1 c flour
-1/2 c cocoa powder
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 stick butter, softened
-1/2 c sugar
-1 tsp vanilla extract
-1 egg
-3/4 c cream of coconut

-1 stick of butter softened
-4 Tbs cream of coconut
-2 1/2-3 c powdered sugar

-1 cup shredded coconut
-Green food coloring
-Mini Cadberry eggs

Preheat oven to 350 degrees.  Line 12 cupcake tins with paper liners.

In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt.  In the bowl of a stand mixer, beat together butter and sugar.  Add vanilla and egg and continue to mix until well combined.

Pour the contents of 1 can of cream of coconut into a bow and mix well.  Measure 3/4 of the cream of coconut into a liquid measuring cup.  Cream of coconut is a sweetened coconut milk and is easy to find if your grocery store has a well stocked Goya aisle.

Turn the mixer back on to a low speed and alternately add the dry ingredients and the cream of coconut.  Once all ingredients are added, turn the speed up to medium and mix for another minute, occasionally scraping down the sides of the bowl with a spatula.

Fill the 12 tins with batter.  They will only be a little over half full, but that is what you want.  Bake cupcakes for 20 minutes, or until a toothpick comes out clean.  Let cool on a wire rack.

For the frosting, beat 1 stick of butter in the bowl of a stand mixer until light and fluffy.  Add 2 cups of powdered sugar, a little at a time, and continue mixing until well combined.  Add 4 Tbs of cream of coconut and continue mixing.  Finally add the remaining 1/2 c to 1 c of powdered sugar and beat on medium speed until desired consistency is reached.  Use a few drops of food coloring to to make your frosting a festive shade of green.  Set frosting aside.

In a separate shallow bowl, measure 1 cup of shredded coconut.  Add 6-8 drops of food coloring and mix with a wooden spoon until coconut looks like Easter grass.

To finish the cupcakes, frost each one with a knife, then turn them upside down and dip the frosting in bowl of coconut.  Top each cupcake with 3 mini Cadberry eggs.

Happy Easter and XOXO,

Tall and Small

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