This if from the Food Network website...


Chick and Egg Cupcake
>From Food Network Kitchens
Prep Time
15 min
        * Level
        * Yield
1 cupcake
15 min 
Inactive Prep
12 min 
27 min 
Recipe Tools:
        * Print Recipe 
        * Get Card 
        * Save Recipe 
Select a Card Size
        * CARD3x5 card 
        * CARD4x6 card 
Add To My Recipe Box
Add To Select Folder: All My Recipes  
Or Create New Folder 
Please limit to 20 characters  
Adding Recipe 
Add Or Do Not Add
This recipe was added to your Folder_Name folder.
 Do not show this message again Close 
Add To My Recipe Box
Please sign in to add this recipe to your Recipe Box.
Sign In or Create your Recipe Box
        * 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. 
Vanilla Cupcakes:
        * 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 
Fluff Frosting:
        * 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  
Think Spring! 


[Non-text portions of this message have been removed]

Reply via email to