Saturday, April 23, 2011

Easter Egg Cupcakes {MSC}



These decorated cupcakes, from Martha Stewart's Cupcakes Book make a beautiful addition to traditional dyed Easter eggs!  Made with Royal Icing, the cupcake designs are fun and simple to create.

  • Make Royal Icing and divide among bowls.  Tint each a different color using gel-paste food color, like Wiltons.
  • For wavy line cupcakes, outline the top of a cupcake with one color of icing, and then pipe more icing to flood (or fill) the inside.   Working quickly, pipe, four or five parallel lines in a different color.  Use a toothpick to draw lines perpendicular to the piped ones, alternating between dragging downward and upward.

  • For a swirled effect, Outline cupcake with one color, and pipe squiggly lines inside the outline.  Fill in spaces with another color icing to completely cover.  Use a toothpick to swirl the colors.
  • Allow icing to set.



Try different colors and use this same technique for any season or even cookies!  
The applications are limitless!


Royal Icing

1 pound (4 cups) powdered sugar
1/4 cup plus 1 tablespoon meringue powder
Scant 1/2 cup water

With an electric mixer on low speed, beat all ingredients until smooth.  If icing is too thick, add more water, a little at a time, beating until icing holds a ribbon on the surface for a few seconds when the beater is lifted.  If the icing is too thin, continue mixing 2 to 3 minutes more.




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