A delicious recipe for Easter cake – chick and egg cupcakes

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Easter is just around the corner! And it’s best to celebrate with a few goodies. Here we offer you to treat your guests with a delicious Recipe for Easter cake pleasant to surprise! Ingredients for a cake: About 1/3 cup of white fluffy icing, green coconut grass, 6 small candied malt balls (2 yellow, 2 pink, 2 white), 1 yellow chick, white airhead candy

Recipe for Easter cake

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Prepare the treats

preparation: Freeze a cupcake with a fluffy topping. Press a circle from the coconut grass on top. Do the painted eggs on the grass. Gently push the chick onto the center of the grass.

Cut the white airhead into a 1/2 oval shape; Cut one side so that it is a cracked egg with a jagged edge. Put the egg next to the chick.

Chick Egg Cupcakes Green Coconut Grass Vanilla Biscuits

Vanilla cupcakes:

Ingredients: 2 2/3 cups sugar, 1 cup (2 sticks) unsalted butter cut into 1 inch pieces, 2 large eggs, 2 large egg yolks, 2/3 cup milk, 2/3 cup water, 2 1/2 teaspoons pure vanilla extract, 2 2/3 cups all-purpose flour, 1 1/3 cups cake flour, 4 teaspoons of baking powder.

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Preheat oven to 350 degrees F. Use parchment paper to avoid overflowing the batter. This is why you also spray the baking sheet with oil, but sparingly. Place the shapes on the sheet. Set aside.

Mix the sugar and butter in a food processor until very creamy – 1 to 2 minutes. Add the eggs and yolks and stir well. Add the milk, water and vanilla.

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Mix the two types of flour together with the baking powder and salt in a bowl. Add the dry ingredients to the wet ones in 3 steps, stirring well until a smooth dough is formed – 2 minutes.

Fill the molds with this batter (¾ of each mold). Bake for 18-25 minutes, until the cakes are golden brown. Cool them well before freezing them.

You need: 24 cupcakes, preparation time 20 minutes, cooking time 25 minutes, inactive preparation time 30 minutes, level of difficulty: easy

Fluff frosting:

1/4 cup whole milk

2 teaspoons of pure vanilla extract

10 tablespoons of soft unsalted butter

5 cups of powdered sugar

1/2 cup of marshmallow dust flakes


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Mix the vanilla and milk in a small bowl, slowly beat the butter with the sugar, using a mixer (low speed), then on a higher speed – all for 5-7 minutes, add the flakes and a pinch of salt and reduce the speed of the mixer, then add the milk with the vanilla and stir well until everything blends very well – 1 to 2 minutes. Immediately chill deeply.

Coconut grass for the cake:

2 cups desiccated coconut,

1-2 teaspoons of green color for food

½ to 1 teaspoon of yellow color

Preheat oven to 250F, cover baking sheet with parchment paper

Do the rasps in a bowl, after that comes the color mixing, mix green and yellow until you get the color you want, you could add water if the color is too dark. When you’re done, put the mixture in the oven and dry it for 10 to 15 minutes. Then use it immediately or, if you want, after 3 days.

Warning: it is better to wear gloves when working with paints because the paints can irritate your skin!

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