Almond Easter Egg Cupcake
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
5 cups
Sugar (confectioners')10 tbsps
Unsalted Butter (softened)2 large
Egg2 large
Egg Yolk2 cup
Milk2 cup
Water2 tsps
Pure Vanilla Extract2.666667 cups
All-Purpose Flour1.333333 cups
Cake Flour4 tsps
Baking Powder1 cup
Whole Milk2 cups
Sweetened Shredded Coconut2 tsps
Green Food Coloring (liquid)Directions:
1
Preheat oven to 350 degrees F
2
Line two 12-cup cupcake tins with paper liners
3
Frost cupcakes
4
Sprinkle center with Coconut Grass
5
Top with the Jordan almonds
6
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans
7
) Put tins on a baking sheet
8
Set aside
9
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes
10
Add the eggs and yolks, one at a time, pulsing after each addition
11
Add the milk, water, and vanilla and process to blend
12
Whisk both flours, baking powder, and salt in a medium bowl
13
Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition
14
Process until the batter is very smooth, about 2 minutes
15
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full
16
Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes
17
Cool slightly in tin, and turn out of tin when cool enough to handle
18
Cool cupcakes completely on a rack before frosting
19
Whisk the milk and vanilla extract together in a small bowl
20
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated
21
Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes
22
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula
23
) Add the fluff and salt and reduce the speed to low
24
Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated
25
Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes
26
Frost cupcake immediately
27
Preheat oven to 250 degrees F
28
Line a baking sheet with parchment paper
29
Place a mesh rack on top, if available
30
Put coconut in a shallow bowl
31
While tossing with a large spoon, add food coloring drop by drop until the desired color is reached (see Cook's Note)
32
A little more green than yellow makes a pretty grass color
33
Add a few tablespoons water to moisten the mixture and help disperse the color evenly
34
If the color is too dark, add additional water, as needed, to dilute to the desired color
35
Drain the coconut in a sieve or strainer
36
Spread the coconut in an even layer on the rack, or directly on the lined baking sheet
37
Place in the oven until dry, about 10 to 15 minutes
38
Use immediately, or store in covered container for up to 3 days