I found the idea for these chick and egg cupcakes on the food network. I made a few changes to the recipe, and ultimately ended up with organic lemon cupcakes, a made from scratch vegan frosting, and an adorable looking "easter basket" on top made from food dyed bakers coconut, mini cadbury eggs, and of course...peeps! A cupcake is still a cupcake, but I believe when you adapt a healthy lifestyle of allowing the sweet things in moderation, you can absolutely enjoy these treats guilt free. In my opinion, the best part about baking is giving out the goodies to friends and family. I have an odd obsession with watching people eat. I love to see people I love, smile and go "wow!" and then say "this is so delicious!". I feel that when you spend time in the kitchen preparing treats or meals...you have put more love into this kind of gift than any kind of material gift could relay. And so the title of this blog is born.
The frosting is so simple! Thanks to soy products these days such as Earth Balance soy butter, and soy milk, I was able to make a vegan frosting (great for those who are watching their cholesterol since this is dairy free). Ingredients include sugar, soy milk, soy butter, non hydrogenated shortening, and vanilla extract.
My "grass" was made by tossing bakers shredded coconut in a bowl with green and yellow food dye. 3 green to 1 yellow ratio worked best for me. After you reach your best color, place the grass on parchment paper and bake at 250 for 10-15 minutes or until dry.
Frosting the cupcakes, placing the grass on top, and then finishing with mini cadbury eggs as you like. Peeps are rather large, even when I bought the smallest size they sold. They look great for decorating, but they are not practical for eating. It is expected that your guests may remove half the toppings before eating, but the initial reaction makes it all worth it.
Some of my finished product. Happy Easter to all who celebrated. :)
lots of love (with extra frosting)
xxx
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