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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

Easy Robin's Egg Easter Cupcakes

http://www.krisztinaclifton.com/2015/04/easy-robins-egg-easter-cupcakes.html
 
If you want to switch up the typical carrot cake this Easter and serve something chocolatey instead, these adorable bird's nest cupcakes are perfect. I know they've become a staple for most people this time of year. I used a devil's food chocolate cake recipe to balance out the sweetness of the toppings. You can use the basic recipe below or start with an easy boxed mix. These Easter cupcakes often call for coconut flakes, but I thought slivered almonds might make for a more realistic looking nest. It turned out to not make much of a difference in my opinion, so use whichever you prefer. As far as taste goes however, the almonds won out for me.


INGREDIENTS
*makes one dozen
  • 1 cup sugar
  • 1/2 cup butter or oil
  • 2 eggs
  • 1 cup milk
  • 1 tbs vanilla extract
  • 1 and 1/2 cups flour
  • 3/4 cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Dash of salt

TOPPING
  • two 16oz. containers creamy milk chocolate frosting
  • 10 oz bag slivered almonds
  • Malted milk ball speckled eggs (You can get a few small bags at Dollar Tree or a large bag at Wal-Mart.)

INSTRUCTIONS
  1. Preheat oven to 350 degrees and line your cupcake pan.
  2. Cream together butter, sugar, milk, eggs, salt, and vanilla until smooth and fully combined.
  3. In a separate bowl, sift together flour, cocoa powder, baking soda, and baking powder.
  4. Add the dry mix to the wet mixture and mix until just combined.
  5. Fill each cavity about 3/4 full and bake 25 minutes or until cooked through in the center.
  6. Let cool and stir together the almonds and chocolate frosting.
  7. Use a spoon or spatula to get about a tbs at a time of the topping and another small spoon or butter knife to gently apply the topping to the outside edges of the cupcakes, leaving the center un-frosted.
  8. Top each cupcake with three candy eggs. Enjoy!


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