Chocolate Easter Hen Cupcakes with Yellow Butter Cream Frosting
Oh how I love Springtime! When I was younger Fall used to be my favorite season because my birthday is in the Fall. Now as an adult I kind of dread Fall’s arrival. It makes me a little depressed to know that the cold Winter air will soon be arriving.
The almost thirty year old me is craving Spring so bad! I cannot wait to begin my gardening, and dare I even say weeding??
I just love the colors and warmth that Spring brings. That is why Easter time is one of my favorite holidays! I love the pretty pastel colors that coincide with Spring time. I especially love all the flowers that bloom in the warm spring air.
When my Easter package from SweetWorks candy and chocolate company arrived, I was more than ready to start baking and decorating. They sent such beautiful candies and chocolates to inspire me. The Niagara Chocolate Hens were my favorite of the bunch because they reminded me about growing up on a farm, and feeding the chickens. I knew I wanted to put these little chocolate confections on a sunny yellow butter cream frosting to look like hay. Plus, the little Pastel Flowers Mix Sweet Shapes are just an accent that makes these cupcakes one of a kind.
My cupcakes feature a gluten free chocolate cake base but can be made to however you please. I have to say that this gluten free chocolate cake recipe DOES NOT taste any different from a moist chocolate traditional cake, so you might want to try it out yourself!
How to Make Chocolate Easter Hen Cupcakes with Yellow Butter Cream Frosting:
- 1/2 cup Tapioca Starch
- 1 cup White Rice Flour
- 1 tsp. Baking Soda
- 1 cup Sugar
- 1 tablespoon vanilla extract
- 1/2 cup Cocoa Powder
- Pinch of Sea Salt
- 1 stick of unsalted, softened butter
- 1/2 cup Milk
- 1/2 cup Water
- 1 Egg
Yellow Butter Cream Frosting Ingredients:
- 1/2 teaspoon Wilton Sunny Yellow food Gel
- 3 cups sifted confectionery sugar
- 2 sticks of room temperature unsalted butter
- 2 tablespoons of milk
- 1 tablespoon of vanilla extract
Frosting Directions:
- In a large standmixer on medium speed cream your two sticks of butter.
- Reduce your speed to slow, and carefully add your powdered sugar, extract, and milk; combine until fully mixed and smooth.
- Add whipped butter cream to a large bowl, and add the Wilton food gel. Mix well and then place it into a piping bag. I used a 16″ type with a star tip.
Cupcakes Directions:
- Pre-heat your oven to 375 degrees {{these will bake for 16 minutes}}
- In a large stand mixer, cream your vanilla, butter, egg and sugar
- In a separate bowl, combine all your dry ingredients
- Slowly add your dry mixtures, milk and water to your mixer
- Thoroughly mix for 2 minutes until full mixed
- Line 15 cupcake tins with paper liners
- Fill each liner 2/3 of the way using an ice cream or batter scoop
- Bake for 16 minutes, or until a toothpick comes out clean from the center of your cupcakes.
- Allow to cool for 30 minutes
- Using a large star tip, pipe on your butter cream frosting; add toppings
Decorating Instructions:
After your cupcakes have fully cooled frost them in a swirl motion. Add your Niagara Easter Chocolate Hens, and Celebration by SweetWorks Pastel Flowers Mix Sweet Shapes. These are available at select Walmart Stores. To learn more about all the Springtime goodies SweetWorks has to offer, visit www.sweetworks.net
I also made this little guy as a bonus-cute huh?
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