For Easter brunch this year, I wanted to make some EASY but fun cupcakes. I mean I love spending an hour browsing around on pinterest, day dreaming about the extravagant cupcakes I plan to bake but let’s get real…I’m not gonna make sheep cupcakes with a barn cake to match. Okay, maybe I would if I didn’t have a job. I seriously think those people hire elves to secretly work on all their pinterest crafts day in and day out.
So instead I sought out the master of all things holiday related, Martha Stewart. Of course, I knew my cupcakes would be better than hers because my highly successful cooking empire is worth $971 million, not a measly $970 mil.
I adapted her recipe because Giant and Target both had a small selection of sprinkles. So instead of sprinkles I dyed the frosting (and myself). I went to church the next day with blue dye still on my hands…good thing I had an apron (thanks Jenny).
What you’ll need:
- Cupcake mix of your choice (and the ingredients written on the box).
- 2 cans of buttercream vanilla frosting. You could probably get by with one, but I like a lot of frosting.
- Food coloring of your choice.
- Green Laffy Taffy.
- A frosting kit– I bought the 12 piece Wilton cupcake decorating kit at Target for $9. It even has instructions how to make different frosting designs.
- Something to roll the Laffy Taffy. A rolling pin is preferable…If you’re ghetto like me, a can of peas.
- Scissors to cut the petals.
- Bake the cupcakes and let them cool.
- Dye the frosting. I dyed one can purple and the other blue.
- Roll out the taffy and cut into petals.
- Frost the lollipops using your decorating set.
- Frost the cupcakes.
- Place the lollipops and taffy petals on the cupcake.
Ta Da! Bright, springtime cupcakes perfect for Easter brunch!
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