Time: 27 min.
Complexity: average
Quantity: 24 pcs.

These cute mini cupcakes, creatively decorated with a marshmallow chick, coconut grass, and frosted candies, will add a touch of fun to your Easter table and are sure to please the kids. They're based on a very simple vanilla-flavored cupcake recipe topped with fluffy white frosting.

Ingredients:

Cupcakes

• 1 vanilla cupcake, recipe below
• About 1/3 cup meringue glaze, recipe below
• Green Coconut Grass, recipe below
• 6 small glazed malt balls (2 yellow, 2 pink, 2 white)
• 1 yellow marshmallow chick
• White Airheads Chewable Candy

Cupcake dough

• 2 and 2/3 cups sugar
• 220 g butter, cut into 2.5 cm pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2.5 tsp vanilla extract
• 2 and 2/3 cups premium wheat flour
• 1.3 tbsp. confectionery flour with low gluten content of 6-8%
• 4 tsp baking powder
• 1/2 tsp fine salt

White airy glaze

• 1/4 cup whole milk
• 2 tsp vanilla extract
• 10 tbsp melted butter
• 5 cups powdered sugar
• 1/2 cup marshmallow cream
• A pinch of fine salt

Easter coconut grass for cupcake decorating

• 2 cups sweet coconut flakes
• 1-2 tsp liquid green food coloring
• 0.5-1 tsp liquid yellow food coloring

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.

Recipes with similar ingredients

sugar, butter, eggs, milk, vanilla extract, flour, confectionery flour, powdered sugar, marshmallow cream, coconut flakes

We recommend

Preparation:

Step 1
• Frost the cupcakes with airy icing. Arrange coconut grass on top in a circle. Place malt ball eggs in the grass. Carefully place the chick in the center of the grass. Cut an oval shape from Airheads; cut one side to create the jagged edge of the eggshell. Place the "shell" next to the chick.
Step 2

• Vanilla Cupcakes:

  
  Preheat the oven to 180°C (350°F). Line two 12-cup metal cupcake pans with paper liners. To prevent the cupcakes from sticking if they overhang the edges of the cupcake pans, spray the tops with cooking spray. Place the pans on a baking sheet. Set aside.
Step 3
• Blend the sugar and butter in a food processor until creamy, scraping down the sides of the bowl as needed, about 1-2 minutes. Add the eggs and yolks one at a time, mixing briefly after each addition. Add the milk, water, and vanilla extract and blend.
Step 4
• Combine the flour, baking powder, and salt in a small bowl. Add the dry ingredients to the wet ingredients in three batches, mixing in short intervals, scraping down the sides of the processor as needed after each addition. Process until the batter is very smooth and runny, like pancake batter, about 2 minutes.
Step 5
• Pour the batter evenly into the prepared cupcake pans, filling them 3/4 full. Bake for 18-25 minutes until the cupcakes are set, spring back when lightly pressed, and golden brown. Cool slightly; remove from the pans when cool enough to handle. Cool completely on a wire rack before frosting.
Step 6

• White airy glaze:

  
  Combine milk and vanilla extract in a small bowl.
Step 7
• In another small bowl, beat the butter and sugar with a mixer on low speed until completely combined. Reduce to high speed and beat until light and fluffy, about 5-7 minutes. Stop the mixer occasionally and scrape down the sides of the bowl with a rubber spatula. Add the marshmallow cream and salt and reduce to low speed. Add the milk and vanilla mixture, scraping down the sides of the bowl and mixing until completely combined. Reduce the mixer to high speed and beat quickly until fluffy, about 1-2 minutes. Immediately frost the cupcakes.
Step 8

• Easter coconut grass for cupcake decorating:

  
  Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper. If possible, place a rack on top.
Step 9
• Place the coconut flakes in a shallow bowl. Stir with a large spoon, adding food coloring drop by drop until you achieve the desired color. Adding slightly more green than yellow will create a beautiful grassy hue. Add a few tablespoons of water to moisten the mixture and distribute the color more evenly. If the color is too dark, add more water as needed to dilute it to the desired shade. Drain the coconut flakes using a sieve or colander.
Step 10
• Spread the coconut flakes in an even layer on a wire rack or directly on a lined baking sheet. Bake for 10-15 minutes, until the coconut flakes are dry. Use immediately or store in a sealed container for up to 3 days.
  
  

  Advice

  
  Food coloring can stain, including your skin. To prevent this, wear latex gloves. You may find it easier to dye the coconut flakes by placing them in a large zip-lock plastic bag, shaking the bag to ensure even coloring.

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