Tag: Easter


These rainbow vanilla cheesecake bars are amazing

These banana split cupcakes look so good

A peaches and cream bundt cake sounds perfect for summer

These easter egg cups are too cute

The chocolate glazed donut holes look delicious

These mini chocolate dipped orange biscotti look awesome

A carrot cake cupcake sounds really good

This easter extravaganza bark sounds amazing

These banana split mini bundt cakes are the cutest things ever

These lime cheesecake parfaits sound amazing on a hot day

A triple threat chocolate cupcake sounds perfect

These caramelized white chocolate truffles are gorgeous



White Velvet Cupcakes with Marshmallow Frosting

So, I borrowed The Cake Bible from the library. I’ve heard that this book is truly the cake bible. It is. I made the white velvet butter cake but I made cupcakes instead. And dyed them pink, you know, for Easter. The cupcakes are topped with fluffy, dreamy marshmallow frosting, that and a mellowcreme bunny. Aren’t they adorable? The cupcakes are fluffy and light. I highly recommend checking out The Cake Bible. 🙂


Ingredients: White Velvet Butter Cupcakes

Egg whites, 4 full liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

2 and 1/4 teaspoons vanilla

3 cups pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon +1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

Marshmallow Frosting

1 cup granulated sugar

3 tablespoons water

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)

1/4 of salt

Recipe: White Velvet Butter Cake

Preheat oven to 350F. Grease, line, and grease again two cupcake tins.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

Marshmallow Frosting

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Immediately spread or pipe the frosting on the cupcakes and top how you want.



Easter Egg Coconut Nests

Green colored coconut macaroons with Cadbury eggs in the middle. Yum. These are perfect for Spring (or Easter)


Ingredients: (Makes 8) Recipe from here.

3 large egg whites, room temperature

1/2 teaspoon vanilla

1 and 1/2 cups powdered sugar

1 and 1/2 cup shredded coconut

green food coloring

24 Cadbury Eggs


Grease a baking sheet and line with parchment paper. Preheat the oven to 350F.

Starting at low speed, beat the egg whites in a medium bowl until they start to foam. Then turn the speed to medium speed, beat until the egg whites form stiff, glossy peaks. Add the extract and food coloring.

Fold in the powdered sugar and coconut with a spatula. Try to mix as little as possible.

Use a large cookie scoop or ice cream scoop to scoop the batter on the pan. Bake for 15-18 minutes or until the edges start to brown slightly.

Immediately when they come out make an indent with a spoon. Let rest for 5 minutes and the finish cooling on wire racks. Fill with Cadbury eggs.