easter recipes Archives - 2 Sisters 2 Cities

Homemade Funfetti Cupcakes

Since Easter is usually timed with the start of spring, it is often associated with bright and pastel colors. Oh, and of course bunnies and chicks! I was trying to think of a cupcake that could be Easter-themed. I know I could have gone with a carrot cake cupcake, but truthfully my all time favorite cupcake is vanilla with buttercream frosting.

Funfetti Cupcakes

Homemade funfetti cupcakes have been on my list of recipes I have been wanting to try for awhile. After finding the cutest Easter egg cupcake liners at Target- okay, I may be a little obsessed with Target- I decided to give this recipe a try. A fun way to top these colorful cupcakes is with a bright-colored marshmallow peep. My favorite peeps are the yellow ones of course! Make these cupcakes for your Easter weekend!

Easter Funfetti Cupcakes

Homemade Funfetti Cupcakes

Author: 2 Sisters 2 Cities

Serves: 12

Ingredients

Funfetti Cupcakes

1 + ⅔ cup AP flour
½ tsp. baking powder
¼ tsp.baking soda
½ tsp. salt
1 cup sugar
½ cup unsalted butter, at room temperature (1 Stick)
1 egg
¼ cup sour cream
¾ cup milk
2 tsp. vanilla extract
½ cup sprinkles

Buttercream Frosting:

½ cup butter (1 stick)
3-4 cups confectioner’s sugar, sifted
¼ cup milk
1 tsp. vanilla extract
Sprinkles, for topping
Peeps, for topping

Instructions

Funfetti Cupcakes

Preheat oven to 350 degrees and line a cupcake pan with liners.
In a medium bowl mix together flour, baking powder, baking soda, and salt. Whisk together until combined.
In the bowl of your mixer add butter and sugar. Mix until fluffy.
Add in eggs and mix together.
In a measuring cup mix together sour cream, milk and vanilla.
Add dry ingredients into mixer bowl in 3 parts alternating with sour cream/milk mixture.
Mix until smooth. Gently fold in sprinkles into batter with a rubber spatula.
Divide the batter into the 12 cupcake pans. Place in oven and bake for 18-20 minutes

Buttercream Frosting:

Cream butter in bowl of mixer, add in 2 cups of confectioners’ sugar, milk and vanilla on medium speed. Beat until smooth and creamy, making sure to scrape down the sides to incorporate all of the ingredients. Gradually add in remaining confectioners’ sugar until the frosting is a good spreading consistency. Beat on medium high speed until light and fluffy, making sure not to over beat.

Assembly:

Once cupcakes are cooled, prepare a pastry bag with a large star tip. Fill with frosting and swirl onto cupcakes. If you don’t have pastry bags or tips, glob a spoonful of frosting in the middle of cupcake and take a knife and smooth around. Top with sprinkles and peeps.

Source: Cupcakes adapted from Sally’s Baking Addiction, Frosting is a 2 Sisters 2 Cities original

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Chocolate Dipped Coconut Macaroons {from 2 Sisters 2 Cities}

Continuing on with our Easter recipe series today, I thought I would skip right to dessert! These chocolate dipped coconut macaroons are a very simple cookie recipe to make and can be made up to five days ahead of time (just be sure to store them in an airtight container.) Since coconut macaroons have no leavening agents or wheat in them, they are also perfect for Passover or for serving to family and friends who are gluten-free.

{As a side note, I apologize for my lack of posts last week. Luckily, K has been on a holiday cooking spree lately! We were on vacation in St. John the week before and I’ve been playing a bit of catch-up around the house since we got back. I suddenly realized I have less than 14 weeks to go until my due date and went into full-blown nesting mode. I’ve been working on baby #2’s nursery and finishing up a number of organizing projects around the house. I’m feeling a bit more prepared now and I’m hoping to share a few more Easter-related recipes this week!}

Chocolate Dipped Coconut Macaroons {from 2 Sisters 2 Cities}

Chocolate Dipped Coconut Macaroons

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

3 large egg whites
½ cup sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1 14-ounce package sweetened shredded coconut (~5 cups)
4 oz. good-quality dark/semi-sweet chocolate

Instructions

Heat oven to 325° F. Line 2 baking sheets with parchment paper.
Whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until the sugar is almost dissolved. Stir in the coconut with a spatula until all ingredients are thoroughly combined.
Use a small ice cream scoop to drop the coconut mixture into mounds on the parchment sheets (about 2 tablespoons each.) Bake the macaroons for 20 to 25 minutes, keeping a close eye on them toward the end- these cookies are very easy to burn! Remove from oven once they start to turn golden brown. Allow to cool on the baking sheets for a few minutes and transfer them to cooling racks.
Meanwhile, place the chocolate in a microwave-safe container (I use a large Pyrex glass) and cook in the microwave for 30 second increments. Stir between each increment and continue to cook until chocolate is fully melted and smooth.
Dip each cooled macaroon into the melted chocolate and place back onto the parchment paper. You can either dip side half the macaroon in the chocolate (as seen in my photos) or dip the bottom half into the chocolate. Alternatively, you could also drizzle chocolate on top of the macaroons if you want a lighter touch of chocolate. Once you fill up a baking sheet with the dipped macaroons, place the sheet in the refrigerator for 5 minutes or until chocolate is set.
Store in an airtight container for up to five days.

Source: Adapted from Real Simple, March 2013

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