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How to Make ‘DC Cupcakes’ Sophie and Katherine’s Mini Easter Egg Cupcakes in Egg Cartons

posted: 04/11/17
by: TLCme
 Easter Egg Cartons
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Georgetown Cupcake Dc Cupcakes Easter Egg Cartons
Georgetown Cupcake

A creative way to serve - or gift - cupcakes during Easter is to package them in colorful egg cartons.


Materials

  • Pastel-colored egg carton
  • 12 unfrosted mini chocolate or vanilla cupcakes (or your favorite flavor)
  • Vanilla buttercream frosting (plain white, pink, blue, purple, and yellow)
  • Pastel-colored fondant (pink, blue, purple, and yellow), approximately 1/2 cup each
    • Note: If you can't find pastel-colored fondant in your local supermarket baking aisle, specialty food store or craft store, you can add a drop of pink, blue, purple, and yellow food coloring to white fondant and knead it thoroughly to tint it a pastel color.)
  • Mini egg-shaped cookie cutter
  • Assorted mini cookie/fondant cutters (bunnies, flowers, hearts, etc.)
  • Rolling pin
  • Piping gel and brush
  • Assorted Toppings/Decorations:
    • Candy nonpareils
    • Coconut flakes
    • Jelly beans

Instructions:

  1. Bake mini chocolate or vanilla cupcakes using Georgetown Cupcake's Chocolate cupcake mix / Vanilla cupcake mix, or their cupcake recipes featured here.
  2. Prepare vanilla buttercream frosting using Georgetown Cupcakes recipe,featured here.
  3. Divide the plain white vanilla buttercream frosting into 2 plastic freezer bags each. Cut one corner of one bag so that there is an opening approximately 1 inch wide, and cut one corner of the second bag so that there is a very tiny opening, approximately 1/8 inch wide. Repeat for each color of buttercream.
  4. Place 12 mini cupcakes in egg carton.
  5. Using the plastic freezer bags with the 1 inch wide openings, frost each mini cupcake with a "signature swirl" of frosting, starting in the center of the cupcake and going around in a circle with even pressure, then ending in the center with a burst of pressure. Repeat for each cupcake using different colors of buttercream.
  6. Top 4 of the mini cupcakes with clouds of shredded coconut.
  7. On a sheet of wax or parchment paper, using a rolling pin, roll out each color of fondant in a sheet approximately 1/4 inch thick.
  8. Using the mini egg-shaped cookie cutter, cut 12 fondant Easter eggs, in a variety of colors. Let harden for approximately 5 minutes.
  9. Using your mini cookie/fondant cutters, cut out a variety of bunnies, flowers, and hearts out of different colored fondant.
  10. Using a small amount of piping gel, decorate 4 of your fondant Easter eggs with a variety of the fondant bunnies, flowers, and hearts, as well as candy nonpareils, and jelly beans.
  11. Using the plastic freezer bags with the narrow 1/8 inch opening, pipe small flowers and hearts onto the remaining 4 fondant Easter eggs.

Serve and enjoy!