Name: Robin’s Egg Easter Basket Cupcake
Prep time: 28 min
Cook time: 25 min
Total time: 53 min
Yield: 1 serving
Ingredients: 1 vanilla cupcake (recipe follows); Basic Glaze Icing (recipes follows); Green coconut grass; 3 large (about ¾ to 1-inch) pastel malted milk eggs; 2 ⅔ cups sugar; 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces; 2 large eggs; 2 large egg yolks; ⅔ cup milk; ⅔ cup water; 2 ½ tsp pure vanilla extract; 2 ⅔ cups all-purpose flour; 1 ½ cups cake flour; 4 tsp baking powder; ½ tsp fine salt; 3 (1-lb boxes) confectioners' sugar; 1 cup water; 5 Tbsp light corn syrup; 1 Tbsp pure vanilla extract; Food coloring, as desired (see suggested colors below)

Prep Time

28 min

Cook Time

25 min

Yields

1 serving

ingredients

Robin's Egg Easter Basket Cupcake

vanilla cupcake (recipe follows)

Basic Glaze Icing (recipes follows)

Green coconut grass

large (about ¾ to 1-inch) pastel malted milk eggs

Vanilla Cupcake (makers 24 cupcakes)

2 ⅔

cups sugar

cup (2 sticks) unsalted butter, cut into 1-inch pieces

large eggs

large egg yolks

⅔

cup milk

⅔

cup water

2 ½

tsp pure vanilla extract

2 ⅔

cups all-purpose flour

1 ½

cups cake flour

tsp baking powder

tsp fine salt

Basic Glaze Icing (makes 5 cups)

(1-lb boxes) confectioners' sugar

cup water

Tbsp light corn syrup

Tbsp pure vanilla extract

Food coloring, as desired (see suggested colors below)

Ingredient Substitution Guide

directions

Step 1

Dip cupcake top into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.

Step 2

Preheat oven to 350ºF. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Step 3

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Step 4

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Step 5

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Step 6

Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won’t fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.

Step 7

Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.

Step 8

For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.

Step 9

For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.

Step 10

For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.

Step 11

For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

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