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Chick and Egg Cupcake
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* 1 vanilla cupcake, recipe follows
* About 1/3 cup White Fluff Frosting, recipe follows
* Green coconut grass, recipe follows
* 6 small candied malt balls (2 yellow, 2 pink, 2 white)
* 1 yellow chick peep
* White Airhead candy
Frost a cupcake with fluff frosting. Press a circle of coconut grass on top.
Nestle the malted eggs on top of the grass. Gently press the peep onto the
center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side
so it has a cracked egg jagged edge. Place egg next to chick.
* 2 2/3 cups sugar
* 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
* 2 large eggs
* 2 large egg yolks
* 2/3 cup milk
* 2/3 cup water
* 2 1/2 teaspoons pure vanilla extract
* 2 2/3 cups all-purpose flour
* 1 1/3 cups cake flour
* 4 teaspoons baking powder
* 1/2 teaspoon fine salt
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops
of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a food processor until very creamy, scraping sides
as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after
each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. 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. Process until the batter
is very smooth, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way
full. Bake until the cakes are just firm and spring back when gently pressed,
and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out
of tin when cool enough to handle. Cool cupcakes completely on a rack before
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy
* 1/4 cup whole milk
* 2 teaspoons pure vanilla extract
* 10 tablespoons unsalted butter, softened
* 5 cups confectioners' sugar
* 1/2 cup marshmallow fluff
* Pinch fine salt
Whisk the milk and vanilla extract together in a small bowl.
Slowly beat the butter and sugar, in another medium bowl, with an electric
mixer until incorporated. Raise the speed to high and mix until light and
fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the
sides of the bowl down with a rubber spatula.) Add the fluff and salt and
reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl
down, and mix until fully incorporated. Raise the mixer to high and beat
briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
Yield: 3 3/4 cups
Copyright 2009 Television Food Network, G.P. All rights reserved
Coconut Easter Grass for Cupcakes:
* 2 cups sweetened shredded coconut
* 1 to 2 teaspoons liquid green food coloring
* 1/2 to 1 teaspoon liquid yellow food coloring
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place
a mesh rack on top, if available.
Put coconut in a shallow bowl. While tossing with a large spoon, add food
coloring drop by drop until the desired color is reached. A little more green
than yellow makes a pretty grass color. Add a few tablespoons water to moisten
the mixture and help disperse the color evenly. If the color is too dark, add
additional water, as needed, to dilute to the desired color. Drain the coconut
in a sieve or strainer.
Spread the coconut in an even layer on the rack, or directly on the lined
baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use
immediately, or store in covered container for up to 3 days.
Cook's Note: Food coloring can be messy and can stain your skin. To prevent
this, wear latex gloves.. You may find it easier to color the coconut in a
large zip top plastic bag, tossing it to color evenly.
Yield: 2 cups coconut grass
Click here for the next cupcake.
Rhonda G in Missouri
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