If you’re a baker, you’ve likely had that moment of panic in the middle of a tedious decorating project. Since I’m a late-night gal, mine usually happens about 2 a.m. when I’m, say, painstakingly weaving lattice crusts for 100 mini apple pies. Most times, it’s worth the extra effort in the end (who doesn’t love a mini apple pie?!), but when you’re entertaining, simpler is usually better.
That’s why I set out to simplify my Easter cupcakes this year: You can start each of these designs with the same lemon-scented cupcake recipe and vanilla buttercream frosting, and all of the toppings are things you’ll likely find at your local supermarket.
These bite-sized mini cupcake chicks, for instance, start with a layer of robin’s egg blue frosting. Add a couple of mini chocolate chip eyes and turn two triangles of fruit leather into an edible beak, then tuck them into a “nest” of shredded paper or Easter grass.
This next cupcake is an ode to our March Color of the Month: a mini garden plot of carrots! Dip a frosted cupcake into crushed chocolate graham crackers, then push chunks of coconut-peanut butter candy as carrot stand-ins. Top the “carrots” with a dollop of orange frosting and add a few pieces of green licorice as leaves. I used half of a craft stick as a crop marker, but you could also write on Easter guests’ names and use the cupcakes as tasty place cards.
This idea (my favorite of the bunch!) was inspired by these genius Jordan almond birdies from Sweet Sugar Belle. Recreate these Jordan almond chicks by using food-safe decorating pens to draw eyes and a triangle-shaped beak. Roll a frosted cupcake in toasted coconut, then make an indentation in the center with your thumb. Tuck three decorated almonds inside the “nest.”
If you’re decorating cupcakes for a crowd, turn candy buttons into letters for a springtime message. Here, a cupcake topped with a jellied fruit slice flower stands in for a space. Happy Easter, everyone!
See all 13 ideas here: