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April 2010 Issue
Easter Cupcakes
by Ronda L. Halpin
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Easter brings an opportunity to get together with friends and family and enjoy good food and good company. And one of the most anticipated aspects of Easter are the delightful sweets and desserts. This month's recipe takes advantage of the Easter chocolates to make an Easter dessert that is sure to please.

I like splitting each of the cans of frosting in half and coloring each a different pastel color. The result is a great patch of pastel-colored cupcakes. Arrange them on a platter and it looks like a springtime bouquet that's absolutely delicious. Happy Easter!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Easter Cupcakes

  • 1 (18 ounce) package yellow cake mix
  • 3 eggs
  • 1/3 cup oil, for the cake mix
  • 24 paper baking cups
  • 24 vanilla wafers
  • 24 small solid chocolate eggs, unwrapped
  • 2 (16 ounce) cans vanilla frosting (or your own)
  • Food coloring
  • Sugar crystals or candy sprinkles
Preheat the oven according to the cake mix package. Line the cupcake pans with cupcake liners. Place 1 vanilla wafer in bottom of each liner.

Prepare the cake mix according to the box. Fill the cups halfway with batter. Place a chocolate egg in the center of each cup. Top with the remaining batter.

Bake 18 to 22 minutes or until the cupcakes are golden. Cool them completely. Tint the frosting with food coloring, as desired. Frost the cupcakes and decorate with sugar or sprinkles.

  • Yields: 24 cupcakes
  • Preparation Time: 40 minutes
 



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