Easter Nest Cupcakes

Hey everyone! My third (and maybe my last, because I'm running out of ideas) Easter cupcakes are baked! They are white velvet cupcakes, a recipe that I have tried before with marshmallows and were really good. Unfortunately they're not so good without the marshmallows, they lack taste without them, but oh well ... at least they look good! I also tried a new recipe for white frosting. It's a recipe that I came up with myself. I just stood in front of the food-cabinet and picked out all of the ingredients that were white. So see below for my recipe!

White Velvet Cupakes recipe: I don't really recommend this recipe, it didn't have much taste. You can use any recipe for these Easter Nest cupcakes.

- 1 cup all-purpose flour
- 1 teaspoon baking power
- ½ teaspoon salt, plus a pinch for the egg whites
- ¼ cup unsalted butter, room temperature
- ½ cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2 egg whites

- Preheat oven to 350°F/180°C.
- Mix flour, baking powder, and salt together and set aside.
- Cream butter and sugar until light and fluffy.
- Alternately add flour mixture and milk, ending with milk, and beat until batter is smooth.
- Add vanilla extract.
- Beat egg whites (on high speed) with a pinch of salt until stiff but not dry. Gently fold into batter. (I suggest that you first fold 1/4 of the egg whites in, just to lighten the batter, then the rest)
- Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until tester inserted into the center comes out clean. Remove from oven and cool.

White Frosting recipe:

- 1 cup confectioners' sugar
- 3 tablespoons shortening (not butter-flavored)
- 4 tablespoons light corn syrup
- pinch of salt
- 2 tablespoons milk

- Sift the confectioners' sugar into a medium bowl.
- Add shortening, milk and salt and mix until combined.
- Add the light corn syrup and mix until well blended.

Buttercream Icing recipe:

- 1 cup confectionars' sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 5 tablespoons milk
- 3 drop green food coloring

- Sift the confectionars's sugar into a medium bowl.
- Add the softened butter, milk, vanilla and food coloring.
- Mix until the frosting has a slight dropping consistency.

Folding the egg whites in.

Hooray for my new cupcake liners!

Before ... they're so white without egg yolks.

... After! They look a little wrinkly, I never knew cupcakes had aging problems.



3. (that's edible grass-paper)

4! Topped with some pastel jelly beans.


Anonymous said…
Very cute - I am going to bake some easter cupcakes soon too :)
Snooky doodle said…
so cute! I love the cupcake wrappers too.
Giusi. said…
i made similar ones.. but i used coconut for the nest.. and i used MINI eggs for the eggs!
: )))


Paris Pastry said…
Hmmm those look yummy!!

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