Easter eggs, spring flowers, and bunny cupcakes decorate our Easter tables this year. Spruce up your Easter celebration with these lovely spring ideas.
Paper Flower Centerpiece
I found a paper flower kit at Michael’s and was just waiting for a chance to use them this spring. The kit comes with everything you need to construct these pretty little flowers. In you need a quick flower tutorial, check out the helpful video.
Hummingbird Cupcakes
My grandmother would make dr. bird cupcakes, aka hummingbird cupcakes, which were always a perfect blend of fruit, spices and sweet. I love making this batter in the spring since it has a wonderful citrus flavor from the pineapple and a zesty kick in the lemon buttercream frosting.
Decorating is always a labor of love – so this year I took on the challenge of 3 different cupcake scenes. Luckily, I had found these adorable bunny cake toppers so that I wouldn’t spend all morning rolling fondant for bunny tails.
Enjoy your spring baking and have a happy easter!
- 2 cups all-purpose flour (or Cup4Cup GF Flour)
- ½ tsp. baking soda
- ¾ tsp. fine salt
- ½ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 11 tbsp. unsalted butter, melted
- 1 1/2 tsp. vanilla extract
- 1 1/3 cups sugar
- 2 large eggs
- 1 1/3 cups mashed ripe bananas
- 2/3 cup crushed pineapple, drained
- 2/3 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts, toasted (optional)
- 8 oz. light cream cheese, or mascarpone
- 5 tbsp. unsalted butter (room temperature)
- zest of one lemon (of 1-2 drops of concentrated lemon extract)
- 3 tsp. vanilla extract
- 2½ cups confectioners’ sugar, sifted
- Malted milk eggs
- Shredded coconut, toasted
- Wilton’s Easter bunny cupcake toppers
- Paper Easter bunny & vegetable toppers
- Preheat the oven to 350˚ F and line cupcake pans with paper liners.
- In a medium bowl, whisk the flour, baking soda, salt, nutmeg and cinnamon together and set aside the dry ingredients.
- Combine the butter, vanilla, and sugar and beat with an eletric mixer until blended and smooth. Gradually beat in one egg at a time. Then mix in the mashed banana.
- Turn mixer on low and add in the dry ingredients, until just incorporated.
- Gently fold in the pineapple, nuts, and raw coconut with a spatula. Do not overwork the batter.
- Using a spoon or ice cream scoop, fill each cupcake liner about ¾ full.
- Bake for 20-22 minutes (depending on your over) until a toothpick comes out clean when tested.
- Let the cupcakes cool in the pans 10 minutes, then turn out onto a wire rack to cool completely before icing.
- Make sure the cream cheese and butter is at room temperature before you begin.
- Combine the butter and cream cheese and beat with an eletric mixer until smooth.
- Stir in the vanilla extract and lemon juice, and gradually beat in the confectioners’ sugar until completely incorporated.
- Increase the mixer speed slightly until icing is smooth, but be careful not to over mix.
- Using a icing knife or pastry bag with tip, frost the cooled cupcakes.
- Add the easter bird nests with toasted coconut and malted eggs. Or use the Wilton Easter Bunny cake toppers and follow the included instructions.
- *Adapted from Annie's Eats
- Find Easter Bunny Cake Toppers here
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