Thursday, March 20, 2014

Easter Egg Cupcake Toppers

Greeting the first day of Spring with a warm welcome.

To make these sweet and easy Easter cupcakes, I used a boxed cake mix 
and canned frosting which I tinted green.

I used Twizzlers pull 'n' peel for the grass and Jelly Belly beans for..well, the jelly beans.

I made tiny little cookies using my egg cutter.

I used Airheads Xtremes to decorate the sweet little egg cookies.
To see Airheads Candy on Pinterest, click here!

I also used these sweet mini-cupcake liners from Wilton.
Bake cupcakes and let cool.
Roll out cookie dough. Cut cookies and place on parchment lined pan. 
Chill 15 minutes. Bake @ 375 for 7-9 minutes. Let cool completely.
Place two strips of Airheads Xtreme candies on cutting surface.
Use the same cutter as for the cookies and press firmly into candy until cut through.
Brush cookie with corn syrup and attach candy. Let dry.
Two strips of Airheads Xtreme candies will yield six tiny eggs.
Frost cupcake. Place Easter egg on top.
Press in candy grass and place jelly beans.
That's it. Cute sweet!
Cut-out Cookie Recipe
1 cup salted butter softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
4 cups all-purpose flour
1/4 teaspoon baking powder

Combine flour and baking powder in separate bowl.
Cream butter and sugar. Add eggs and vanilla, mixing well. Gradually add flour mixture on low to combine.
Gently knead just enough to fully incorporate any stray bits of dough. Chill dough.
Roll out on surface lightly dusted with flour.
Cut out cookies and place on parchment lined pan.
Chill the cookie filled pan in frig for 15 minutes. Bake @ 375 for 7-9 minutes.

Wishing You a Safe & Happy Easter
 Sugartown Sweets!
Comments are Welcome Below.