It’s no secret that we love cupcakes in this house.
For Easter weekend, we made these Springy cupcakes with purple rosette icing, chocolate eggs and DIY flag toppers.
I chose to use a quick cake mix to bake the cupcakes (I think the icing and decoration are the most important parts of the cupcake anyhow!) and we spent yesterday morning decorating them together.
If you want an adorable Easter dessert this weekend, why not whip some up for your family too?
- cake mix
- cupcake wrappers
- scrapbook paper
- glue stick
- buttercream icing (butter, shortening, vanilla, icing sugar, food colouring)
- mini chocolate eggs (we used the M&M’s speckled eggs)
First, make some cupcakes according to cake mix directions. I like to bake them in fun, colourful cupcake wrappers!
To make the flag toppers…
Cut pieces of scrapbook paper that are 1″ by 2″. Fold them in half width wise. Cut the folded piece into a triangle shape as shown above. Glue the inside center of the flag with a glue stick (it’s a fun kid job)!
Fold the triangle around the top of a toothpick and flatten to seal.
To make the icing…
Cream together 1/2 cup softened butter, 1/2 cup shortening, 1 tsp vanilla. Add 4 cups icing sugar and 2 Tbsp milk. Blend. Add in food colouring and blend.
To assemble the cupcakes…
Spoon the icing into a large icing bag with a Wilton 1M tip (this is my FAVOURITE tip to make beautifully iced cupcakes in a snap!).
Little C always wants to put “roses” on our cupcakes, so I start in the center and swirl outwards with the icing. You can also start on the outside and swirl in for a more classic look.
Put three chocolate eggs in the center of each cupcake. This is a fun job for a child to do!
Poke a flag into the center of each cupcake (another good kid job!).
Enjoy your tasty creations!
Well, I’m off this weekend to enjoy my family, my friends, and to celebrate Jesus’ sacrifice for me.
I wish you and your family a blessed Easter!