This year, with the whole world being shut down in response to the coronavirus pandemic, I’m finding myself feeling torn about celebrating Easter. On one hand, I’m feeling quite sad that we cannot have Glen’s family over for our annual Easter lunch. On the other hand, I want to celebrate the holiday to bring a bit of joy to my family. Joy is winning. I can’t let an Easter go by without doing something special to make my children smile. I may not be able to do as much as I would normally do, but I’m doing what I can. I will be decorating, doing crafts with my older son, making a delicious lunch, and doing a little baking. It’s going to be my baby boy’s first Easter, so that makes it pretty special for us. We will have a lovely small celebration just for our family.
A few weeks ago, my 6 year-old son asked me if the Easter Bunny could get the coronavirus, and if he would still be able to come to our house. That just broke my heart. I told him that the Easter Bunny is magical, so, of course he will still come to our house and hide lots of chocolate eggs for him to find. The Easter Bunny is ready, don’t worry.
One thing I have had trouble finding, during this unfortunate time, is flour, so I won’t be baking anything homemade for Easter this year. I bought a box of Betty Crocker brownie mix instead. Hey, I’m doing what I can.
If you are lucky enough to have the ingredients, perhaps you’d like to bake these lovely Easter cupcakes. I made them last year for our Easter lunch. These pink velvet cakes with cream cheese frosting are so pretty and just delicious. Buttermilk is what gives velvet cake its plush crumb. Chocolate bunnies and candy nests make these cakes an adorable Easter treat. The nests are made with Cadbury Flake and Cadbury Mini Eggs. The chocolate bunnies are by Lindt. Of course, you could substitute other small chocolate bunnies. If you can’t find Flake, you could use toasted coconut for the nests instead. You could use jelly beans instead of mini eggs, if you like. There are lots of possible variations. (By the way, this is not a sponsored post. I just used what I like.)
I wish you and yours a lovely Easter, for those celebrating. And I wish everyone, everywhere health and happiness.
Enjoy the recipe…
Easter Bunny and Nest Cupcakes
These pink velvet cakes with cream cheese frosting are so pretty and just delicious. Chocolate bunnies and candy nests make them an adorable Easter treat.
Pink velvet cupcakes recipe lightly adapted from i heart naptime.
Pink velvet cupcakes:
- 1 1/4 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda/ bi-carb soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup/ 113 g unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Pink food colouring (I used just 1 drop, but yours may vary)
Cream cheese frosting:
- 4 ounces/ 120g/ 1 cup cream cheese , softened
- 1/2 cup/ 113g unsalted butter, softened
- 3 cups powdered sugar/ soft icing mixture
- 1 teaspoon vanilla extract
- 1-2 Tablespoons half and half, heavy cream, or thickened cream
- Green food colouring
- 6 small chocolate bunnies (I used Lindt bunnies)
- Cadbury Flake (or toasted shredded, sweetened coconut)
- Cadbury Mini Eggs (or jelly beans)
- Preheat the oven to 350°F/ 180°C. Line a cupcake pan/ muffin tin with paper liners/ pattypans.
- In a large bowl, whisk together the flour, baking powder, baking soda/ bi-carb soda, and salt.
- In the bowl of a stand mixer or a large bowl using a handheld electric mixer, add the sugar and melted, cooled butter. Using the whisk attachment on your mixer, cream butter and sugar together until pale and fluffy.
- Switch to the paddle attachment on your mixer. Add flour mixture to sugar and butter mixture, in 3 batches, mixing well each time. Mix until flour mixture is fully incorporated.
- Add the eggs one at a time, mixing gently after each addition. Add the vanilla and buttermilk. Mix gently until just combined. Add the pink food colouring and mix until the colour is evenly distributed through the frosting.
- Scoop the batter into the prepared pan, filling the cups 1/2 to 2/3 full.
- Bake cupcakes for 15 to 18 minutes, or until the tops spring back when lightly touched and a toothpick tester comes out clean except for a few crumbs.
- Remove cupcakes from oven and allow to cool.
- To make the frosting, add the cream cheese and butter to the bowl of your mixer and beat, using the paddle attachment, until smooth. Add the powdered sugar/ soft icing mixture and vanilla and beat until smooth. Add 1 Tablespoon of half and half or cream and beat on high until light and fluffy. Add additional half and half or cream, as needed, to make a light and fluffy frosting. Add green food colouring, a drop at a time, mixing well, until desired shade is reached and the colour has mixed in thoroughly.
- Pipe frosting onto cooled cupcakes. I piped “grass” for the bunny cupcakes and simple spirals for the nest cupcakes. You could use a knife or a small offset spatula to frost the cupcakes, if you’re not into piping.
- Top half the cupcakes with small chocolate bunnies.
- Top half the cupcakes with nests. To make nests, break apart Cadbury Flake into small bits and arrange them in a circle on top of the frosting. (Or use toasted shredded, sweetened coconut.) Add 3 or 4 Cadbury Mini Eggs (or jelly beans) to each nest.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kim Sequoia 2020 for a delicious moment.