- Hey guys, today I'm gonna show you how to make
these adorable Easter cupcakes for Easter Sunday.
I love these cupcakes because you can make one batter
and then make some large cupcakes for the grownups,
and some little mini cupcakes for the kids.
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To to prepare our batter we're going to use two eggs,
to that we're going to add three-quarters cup of sugar,
a half a cup of melted butter,
a quarter cup of vegetable oil,
three-quarters cup of water,
and a tablespoon of vanilla extract.
Now at this point you wanna whisk this altogether,
and you do wanna take a little extra time here
because you're basically combining
two different types of fat and water.
So it does take a little bit of time to combine,
you're almost creating like an emulsion.
But you wanna do that before you add the flour,
otherwise your fat will have a tendency
of rising up to the top and separating
once they're in the oven.
Then in a smaller bowl you can combine the dry ingredients,
which is one and three-quarters cup of all-purpose flour,
one and a half teaspoons of baking powder,
and a half a teaspoon of salt.
You can whisk that altogether until combined,
then you can slowly combine the dry ingredients
in to the wet ingredients.
Just stirring gently until everything is combined.
And then for your strawberries,
you have two different ways to go.
So here in California we're pretty spoiled
we get all lot of these springtime strawberries,
but if they're not quite ripe where you are,
I've discovered you can use dehydrated strawberries
and it's fantastic.
So you can get them at Trader Joe's,
they're usually by the cereal aisle,
but they're just regular strawberries
that have been dehydrated at their peak of freshness,
so you know you're getting a ripe strawberry.
But you can just chop them up,
you wanna use about a cup,
and then you can stir those in to combine.
Now to bake these you have two different options,
you could either bake them in a standard size muffin tin
with standard muffin papers,
or what I like to do is bake them in these baking cups.
You guys, if you've been following my channel for a while
you've seen me bake with these before.
I love this product, I think they're totally awesome!
I'll leave you a link in the description
if you wanna know where to get them,
they're in my Amazon shop.
Then you're gonna fill the large with a standard size
ice cream scoop, it's about almost halfway,
and then the mini ones I use a smaller scoop,
and fill the batter, again, about halfway.
Now if you're mixing and matching the sizes
I wouldn't bake them together,
because they take slightly different baking times.
So I would do the large first,
and you're gonna go about 25 to 30 minutes,
just until they're fully done inside.
Then you can pull those out and pop the mini ones in
while your oven's still hot,
and they take about 17 to 20 minutes.
Then you can allow them to cool
while we work on the frosting.
And for the frosting we're going to add
whipped cream cheese,
one and three-quarters cup of powdered sugar,
and a tablespoon of vanilla extract.
And you can whisk that altogether
until it's nice and combined and creamy,
and then I also like to add two tablespoons of milk.
And you can give that a beat,
just to thin it out a little bit.
Then you can transfer your frosting
to a pastry bag fitted with a star tip.
You wanna pretty wide tip because this is gonna create
that nice nest-like design when we go to frost the cupcakes.
Then while your cupcakes are cooling
and your oven is still hot, you can toast the coconut.
So keep it at 350 degrees Fahrenheit.
You're gonna take a cup of unsweetened coconut
and then pop it in the oven for about four to five minutes.
It browns pretty quickly,
so this isn't something you wanna walk away from,
you wanna keep an eye on it.
And once it's a nice, beautiful golden brown
you can take it out and allow it to cool completely
before you work with it,
otherwise the warmth from the coconut
will start to melt your frosting and that's not a good look!
Then you can frost your cupcakes.
So go ahead and pipe a little mount of frosting on each one,
then you're gonna top with the shredded coconut
to make it look like a little bird's nest.
Then I like to use these
Cadbury pastel mini chocolate eggs,
they're so cute because they come in all these
different pastel colors.
So I like to use three for the large ones,
and try to get like one of each color,
and then you can use one for the smaller ones.
Now if you have little ones at home,
these might be a bit of a choking hazard
because there's like a hard candy shell on top.
If that's the case then you can just use a softer,
or a Hershey's chocolate egg,
that works really well for the mini ones.
You can put these on a cake stand.
I like to use a wire cake stand,
because it looks almost like a little egg basket.
And then in the center cupcake you can add one of those
little Ghirardelli chocolate bunnies in the center,
and that looks really fun too.
The nice thing about these cupcake cups,
is they almost function as little serving pieces.
So I just serve these little balsa wood spoons with them
and people can eat the cupcake
right out of the little container.
Now if you would like another cupcake idea
that would be great for Easter Sunday or Mother's Day,
you can click this annotation,
and that's a really wonderful cupcake recipe idea
for my 100th episode.
I hope you enjoy it and I'll see you over there!