Clearly I’ve used Easter as an opportunity to go on a baking rampage. Hubby and DS1 aren’t big sweet eaters so I like I bake for family functions because my Inlaws ARE!
I baked a batch of sprinkle cupcakes yesterday and used a scoop to transfer the batter into the liners – a great tip from a salesperson at Golda’s Kitchen who said it was the best way to ensure they were all the same size. I then put them in the fridge overnight to harden them. They seem easier to work with when they’re cold (plus the icing doesn’t melt as fast when decorating).
As the tops were a bit uneven, I took a sharp knife and sliced the tops off so they would all be even and flat.
Then came the fun part! I still had a lot of icing left in my Wilton bucket so I put it in the stand mixer to work some magic. First I added water to thin it out (it was medium stiffness already but hard from being in the fridge) then whipped it for about 30 seconds. Then I added a small amount of Wilton green colour gel (a little goes a long way) and whipped it for about a minute to make sure it was evenly coloured. In our course book it said to colour more icing than you’ll likely need because if you run out, it’s almost impossible to match.
Then came the decorating! I had a box of Peeps marshmallow rabbits and some extra Eggies from the brownies. I put a toothpick up the rabbits bum (sorry bunny!) to stabilize him on top of the cupcake. And then I piped icing all around the edges and built it up so it looked like he was peeking out from the “grass”. It was a little time consuming but my turntable made it go a lot faster! I also added some green sprinkles to the grass to give it a little *sparkle*.
Then I used the rest of my icing and a different tip to create some simple Eggies cupcakes.
My fridge is now full of sugary goodness and mini works of art. I can’t wait to see how they taste!
I think I’m getting the hang of this!