Chef Paulette's Easter Cupcakes w/Bunny & Chick Cookies - WSMV News 4

Chef Paulette's Easter Cupcakes w/Bunny & Chick Cookies

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For the Cupcakes: 

1 stick unsalted butter (8 tablespoons)

3/4 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup milk

1 1/2 cups flour

1 1/4 teaspoons baking powder

pinch salt

For the Icing: 

2 tablespoons unsalted butter, room temperature

1 cup powdered sugar

1/4 teaspoon vanilla

5-6 tablespoons very hot water, as needed

red or yellow food coloring

For the Cookies: 

2 sticks unsalted butter

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1/2 teaspoon baking powder

Preheat oven to 375 degrees F.

Make the cupcakes: 

Cream the butter and sugar in the bowl of a stand mixer until smooth. Add the eggs one at a time, incorporating until smooth. Add the extract. In a separate bowl, whisk together the flour, baking powder & salt. Add half to mixture and combine. Add half of the milk and combine. Add the other half of the dry ingredients and combine. Add the rest of the milk, combine till smooth. Line a cupcake tin with papers. Spoon batter into each cup. Bake for 12 minutes until tops are golden. Let cool before icing.

Make the icing: 

 Smooth the butter in a medium mixing bowl. Add the sugar and vanilla and mix together with butter using a spoon. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add more hot water. Add a little red food coloring to make it pink. Or add a little yellow food coloring to make it pale yellow.

Make the cookies: 

In the bowl of a stand mixer, cream the butter and sugar until smooth. Add the egg and vanilla and mix thoroughly. In a separate bowl, whisk flour and baking powder, then add to batter. Mix until just combined.

Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies and lay cut-outs on a baking sheet. Bake for about 10 minutes until edges start to brown. Let cookies cool. Use icing to dot "eyes" on cookie faces.

Finish cupcakes: 

Using a spatula or knife, smooth a couple of tablespoons of icing over the top of each cupcake. Top with a cookie and a jelly bean.


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