Page 263 - Cupcakes

scraping down the sides again if needed. Fill each bowl with a heaping ½ cup of

batter. Place the baking sheet in the oven.

3. Bake the cupcakes until they are lightly golden and spring back when lightly
pressed with your finger, 24 to 27 minutes. Remove the pan from the oven and
place it on a wire rack to cool for 5 minutes. Gently peel off the aluminum foil
and allow the bowls to cool to room temperature, 30 minutes.

4. Meanwhile, prepare the Buttercream Frosting.

5. Place the coconut in a plastic bag with 2 drops of the green food coloring.
Shake well until the coconut turns green. If the color isn’t strong enough, add
another drop of color, and shake again.

6. To assemble, place 2 heaping tablespoons of frosting on each cupcake and
spread it out smoothly with a short metal spatula or a spoon, taking care to cover
the tops completely. Immediately sprinkle on coconut to resemble grass and
place a pile of jelly beans on the coconut to resemble eggs. To create the basket
handle, insert one end of a Twizzler in one side of the cupcake near the edge,
then bend it over the cupcake and insert the other end on the opposite side. The
cupcakes are ready to serve.

Store these cupcakes for up to 1 day at room temperature. After a day, the cake
will begin to pull away from the sides of the bowl.

Holiday Cupcake Supplies