Time: 10 min.
Complexity: easily
Servings: 12

These charming cupcakes topped with sweet fried eggs will make a unique addition to your Easter table. To create the fried egg decorations, you'll need marshmallow fluff, yellow food coloring, and a piping bag. For a more vibrant look, use them on contrasting chocolate cupcakes.

Ingredients:

• 1 jar (130 g) of marshmallow cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Spoon the marshmallow frosting onto the chocolate cupcakes and spread it with the back of a spoon. The frosting will continue to spread as it sets. Tint some more marshmallow frosting yellow-orange; transfer to a zip-lock bag and snip off a corner. Then pipe a "yolk" into the center of the white circle on each cupcake.

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