Cupcakes are all the rage right now, with specialty bakeries and even TV shows devoted just to baking and decorating them.
The beauty of cupcakes is their flexibility. Even a classic vanilla cupcake can be customized in countless ways by utilizing different icing, filling and garnish combinations.
This recipe sticks with the light, springtime flavors of vanilla and coconut, which are tied together nicely by the cream cheese icing. The chocolate Easter eggs on top are an added bonus.
Whether you’re hosting a luncheon or just wanting to create something fun with your kids, these spring-inspired cupcakes are perfect addition to any Easter celebration.
They’re fun and festive — not to mention delicious.
• 1 box of vanilla cake mix
• 1 box of vanilla pudding mix
• Eggs (as called for with cake mix)
• Oil (as called for with cake mix)
• Water (as called for with cake mix)
• 2 (8-ounce) blocks of cream cheese,
softened
• 1 cup (2 sticks) unsalted butter,
softened
• 8 cups confectioners’ sugar
• 1 tablespoons milk
• 1 small bag (7 ounces) of shredded
coconut
• Any kind of candy coated chocolate
Easter eggs (Cadbury, M&Ms,
Hershey’s, etc.)
Preheat oven according to directions with cake mix. Combine the cake and pudding mixes in a bowl, then add eggs, oil and water according to the cake mix.
Line pans with cupcake liners. Fill liners three-quarters full, and then bake as directed.
While cupcakes are baking, beat butter and cream cheese with an electric mixer until combined. Gradually add confectioners’ sugar and milk, and beat until smooth. If the icing is too thick, add some more milk. If it’s too thin, add more confectioners’ sugar.
Thinly spread the coconut over a baking sheet and toast at 300 degrees, stirring every few minutes until lightly browned.
Thickly and evenly pipe the icing onto the cupcakes. Dip the cupcakes into a bowl filled with the toasted coconut, rolling them around to make sure they’re fully coated with coconut. Place three candy coated eggs in the center of each cupcake, creating a nest.