Easter Egg Sugar Cookies, recipe provided below (adapted from Cooking LSL)
- For the sugar cookies: 1 cup softened unsalted butter, 1 cup sugar, 1 large egg, 1 tsp vanilla extract, 3 cups all purpose flour, 1 tsp baking powder, ½ tsp salt, and additional flour for rolling
- For the Royal Icing: 8 cups powdered sugar, 6 tbsp meringue powder, 2 tsp vanilla extract, 12 tbsp warm water, more water to thin the icing, & gel food coloring in the desired color
- For the cookies: In the bowl of a stand mixer, fitted with paddle attachment beat butter for 3 minutes until creamy. Add sugar and vanilla and beat until incorporated. Add egg and mix until combined. In a large bowl sift flour and add baking powder and salt. Gradually add flour to wet ingredients. Mix until flour is incorporated. Form a ball from the dough, wrap in plastic wrap and refrigerate for 2 hours or overnight. Take out of the fridge, when ready to make the cookies. Separate dough in half, make 2 balls. Roll each half between parchment paper, until dough is ¼n inch thick. Using an egg shaped cookie cutter, cut out cookies. Try to cut as many as you can. You can of course re roll the dough, but every time you do, tiny air pockets may form and cookies will not be as smooth. Preheat oven to 350 F. Transfer cookies to a baking sheet lined with silpat or parchment paper. Bake cookies for 10-11 minutes, until they are barely beginning to turn golden. Let cookies cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- For the Royal Icing: In the bowl of a stand mixer, fitted with paddle attachment mix together powdered sugar, meringue powder, vanilla and water. Beat for around 8 minutes on medium speed, until thick and shiny. Color icing in colors of your choice. Use gel (paste) coloring and start by adding just a little at a time. Thin icing with water to 20 minute consistency. Fill piping bags, fitted with Wilton # 2 tips with icing, Cover cookies with royal icing in the desired color. Let the icing set for at least 8 hours. Decorate cookies with colors of your choice. I used the same piping bags as the ones for doing the background. Let icing set. Keep cookies in air-tight container at room temperature up to 10 days, or package each cookie individually.
White Chocolate Easter Egg Cupcakes, recipe provided below (adapted from Garnish and Glaze)
- For the Cupcakes: 1⅔ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ cup butter, melted, 1 cup sugar, ¾ cup buttermilk (or whole milk), ¼ cup sour cream, 2 teaspoons vanilla, & 2 egg whites
- For the Frosting: ⅔ cup (4 ounces) white chocolate chips, melted and cooled, 5 ounces cream cheese, room temperature, 3 tablespoons butter, room temperature, ½ teaspoon vanilla extract, 1¾ cups powdered sugar, & 1-2 tablespoons milk
- For the Topping: 1 block of chocolate (I used about 1 ounce of a chunk of chocolate almond bark) & 24-36 Cadbury Mini Eggs
- For the Cupcakes: Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini). In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined. Spoon batter into cupcake liners (I like to use an ice cream scoop for the regular size cupcakes and a cookie scoop for the mini). Bake mini cupcakes for 9-11 minutes and regular cupcakes for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.)
- For the Frosting: Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool down for about 15 minutes so it is not too hot that it melts the butter and cream cheese. In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat anther minute. Beat in the sugar a little at a time, mixing until until light and fluffy. Add milk 1 tablespoon at a time if needed to reach desired consistency. Place in a piping bag with tip and pipe onto the cupcakes.
- For the Topping: Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.
Easter Egg Cookie Dough Truffles, recipe provided below (adapted from Wine & Glue)
- 1/2 cup of butter, softened
- 3/4 cups packed brown sugar
- 2 cups all purpose flour
- 2 tsps vanilla extract
- 14 oz sweetened condensed milk
- 1 cup mini chocolate chips
- pink, blue, purple, and white candy melts
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
- Once it is fully combined, stir in the chocolate chips.
- Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
- Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
Mini Easter Egg Cakes, a portion of the recipe provided below - for the full recipe visit The Cake Blog
- 1 – 16 oz. Store Bought Pound Cake
- 2 – 16 oz. Tubs of Store Bought Vanilla Icing (not whipped)
- 1 1/2 pounds White Fondant
- Vodka or Clear Extract
- Blue, Yellow and Pink Gel Paste
- Egg Cookie Cutter (2 1/2″ Long)
- Chevron Cake Stencil
- Gold Luster Dust
- Light Pink Cupcake Liners