VANILLA CUPCAKES

RECIPE PREP: Preheat oven to 350°F. Line a 12-well cupcake pan with parchment paper cupcake liners.

1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
2. Add the wet ingredients to the bowl: milk, vegetable oil, eggs, and vanilla extract. Whisk until just combined. Do not over-mix, or the cupcakes will the heavy and dense instead of light and fluffy.
3. Divide cupcake batter between the 12 wells of the prepared cupcake pan. Fill each well with 1/4 cup of batter. Bake 15 to 17 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and cool completely before frosting.

ROBIN’S EGG BUTTERCREAM FROSTING

1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer). Beat on medium speed for 1 minute or until light and fluffy. Reduce speed to low. Slowly add powdered sugar, mixing until fully incorporated. Add vanilla and mix briefly.
2. Add 2 to 3 drops robin’s egg blue food gel. Turn mixer on high speed. Beat for 1 minute or until buttercream frosting is light and fluffy. As needed, scrape down the sides of the bowl. If more color is desired, add another drop of blue.
3. Transfer frosting to a piping bag fitted with a metal tip. Pipe a ring of buttercream in the middle of the cupcakes leaving a half-inch unfrosted border around the sides. This is the robin’s egg nest. 

DECORATE EASTER CUPCAKES

KITCHEN TIP: Before speckling the piped-on frosting, put on an apron and protect your workspace. Cover countertop and walls with old rags or cloths.

1. For the dark speckles, mix black or brown food gel with a splash of water. Dip a stiff pastry brush into the mixture. Carefully flick tiny spots onto the surface of the frosting. Let the specks dry for 10 minutes.
2. Arrange a few candy eggs inside the robin’s nests. Enjoy immediately or store in an airtight container.