Easter Basket Cupcakes

🧂 Ingredients

• 1 batch homemade white cake

  (see recipe)
• 1 batch vanilla buttercream frosting

  (see recipe)
• green gel food coloring
• 1 9 oz bag Cadbury's shimmer milk chocolate mini eggs

Instructions

• 1 Make your white cake batter [https://bakeitwithlove.com/homemade-white-cake/]
  per recipe instructions. Portion the batter into paper cupcake liners in your
  baking tin. Fill each cupcake liner no more than ⅔ full.
• 2 Bake at 350 degrees F (175 degrees C) for 15-22 minutes. Check your cupcakes
  using an inserted toothpick. The toothpick should come out clean, with no dough
  clinging to it.
• 3 Remove from oven and allow to cool for a few minutes in the baking pan before
  transferring to a wire cooling rack to cool completely.
• 4 Make your buttercream frosting
  [https://bakeitwithlove.com/vanilla-buttercream-frosting/] per recipe
  instructions. Mix until smooth and of medium consistency.
• 5 Color your frosting using your desired green gel food coloring. Mix until the
  color is evenly distributed throughout the buttercream frosting.
• 6 Fit a Wilton piping tip #233 into your piping bag. If you do not have a piping
  bag, a piping tip, or either of these see notes in the post above for
  alternative ways to make your 'grass' for these cupcakes.
• 7 Test your frosting on a piece of parchment paper (or something disposable) to
  see how the frosting consistency works with your fitted piping tip. Pipe the
  green frosting by holding just above the surface at a 90 degree angle, or
  straight up over the surface.
• 8 Begin squeezing the piping bag and release pressure once you have your desired
  grass length. Pull straight up and away once pressure is released. Continue to
  do this over the surface of your cupcakes. Use angled motions when pulling away
  from the cupcake to give a more natural look to your 'grass'.
• 9 Add three Cadbury shimmer mini milk chocolate eggs to finish each Easter basket
  cupcake.

Nutrition Info