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Easter Garden Cupcakes And a Cookbook Giveaway for Cupcakes and Scoops

Easter is just a short time away and I’ve been brainstorming all the recipes that I want to make this year. On the top of the list is cute little sweet treats like these adorable Easter cupcakes shown above. These recipes are part of the new cookbook from Royal Caribbean, Cupcakes and Scoops. This book is a collection of mouthwatering cupcake recipes and ice cream flavors that can be enjoyed at the cruise line’s sweetest eateries, The Cupcake Cupboard a vintage style 1940s cupcake shop, and the classic Ice Cream Parlor featuring homemade ice cream, churned right on the ship.  The cookbook is also available at Royal Carribean’s Gift and Gear online shop here. For every cookbook sold, $1.00 will be donated to the Make-A-Wish® Foundation.

To enter to win a copy of this cookbook, just leave a comment below.

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Giveaway ends April 3, 2012.

And here’s the recipe for those cute cupcakes shown above.

Easter Garden Cupcakes

Makes 36 mini cupcakes

Cupcakes

1 batch vanilla cupcake mix
Red food coloring
Green food coloring
Yellow food coloring

Frosting

1 batch light buttercream frosting
Red food coloring
Green food coloring
Yellow food coloring
Purple food coloring

Garnish

Colorful chocolate curls (purchased)
Mini M&Ms (purchased)
Mini Easter eggs and other Easter candies (purchased)
Paper flower sticks (purchased)

Directions

Preheat oven to 350°F or 180°C.

Line muffin cups with chosen paper liners.

Divide batter into 3 separate glass bowls.

Fold batters with a few drops of food coloring into each batter. Only use a couple drops at once as food coloring is very strong.

Spoon batters into plastic sandwich bags. Snip a ¼-inch corner from the bags and fill the liners two-thirds full.  Repeat operation until all the batter has been used.

Bake for 16 to 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

Remove cupcakes from the baking pan and let cool on a wire rack.

Divide buttercream into 3 or 4 separate glass bowls.

Mix each buttercream batch with a few drops of food coloring.

Spoon colored buttercream frostings into piping bags or sandwich bags fitted with a small leaf like tip, a small open star tip, a small round tip, or just drop a spoonful of frosting onto each cupcake and gently spread around.

To make flower cupcakes, pipe colored buttercream onto each cupcake starting at the outside edge of the cupcake, in a circle with slightly overlapping leaves. Repeat the motion until the entire cupcake is covered with leaves. Decorate with mini M&Ms or other candies of your choice.

For flower pots, spread colored butter frosting around the cupcake and dip into a dish full of colorful chocolate curls. Gently pat curls onto frosting to adhere.

Photo and Recipe from Royal Caribbean.

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More on Family Kitchen:

Peanut Butter Chocolate Cake Bites
Buffalo Hummus

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