Dessertscountryliving
More Than 50,000 Readers Made the Viral Easter Recipe Behind These Cupcakes
They're a twist on our most famous cake.
👥 24 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 45 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the cake: Preheat oven to 350°F. Line two standard size 12-cup muffin pans with paper liners. Whisk together flour, malted milk powder, baking powder, and salt in bowl.
2
Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a second bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to ⏱️ 2 minutes. Fold egg whites into batter just until combined.
3
Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full). Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 to ⏱️ 18 minutes. Cool in pans on a wire rack ⏱️ 15 minutes, then transfer to rack to cool completely.
4
Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Beat in coconut extract and salt. Slowly beat in confectioners’ sugar and milk until combined, 1 to ⏱️ 2 minutes. Stir in a drop or two of blue food coloring to create a pale blue Robin’s egg color.
5
Pipe or spread frosting on each cupcake, dividing evenly. Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into mixture. Holding the brush 6 to 8 inches from the cake, tap the paintbrush with your other hand to splatter the mixture onto the iced cupcakes. Repeat for desired effect. Place two Robin’s egg candies on top of each cupcake and press baked phyllo dough around them to create a nest.
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