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Dip cupcake into the icing; let excess to drip back into bowl.
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Place cupcake on a rack over paper towels to catch any drips.
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Top with a small mound coconut grass.
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Place malted milk eggs on top.
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Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.
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(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.)
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Put tins on a baking sheet.
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Set aside.
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Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes.
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Add the eggs and yolks, one at a time, pulsing after each addition.
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Add the milk, water, and vanilla and process to blend.
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Whisk both flours, baking powder, and salt in a medium bowl.
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Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition.
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Process until the batter is very smooth, about 2 minutes.
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Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
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Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes.
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Cool slightly in tin, and turn out of tin when cool enough to handle.
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Cool cupcakes completely on a rack before frosting.
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Inactive Prep Time: 30 minutes
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Ease of preparation: easy
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Put the sugar in an electric mixer fitted with the paddle attachment.
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With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract.
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When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
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Divide and color, as desired.
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Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
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For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl.
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Clean any excess from the sides.
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Alternately, use a knife or a spreader to apply.
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Whisk as needed to keep icing glossy and smooth while using.
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For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
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For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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Coconut Easter Grass for Cupcakes
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Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
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Place a mesh rack on top, if available.
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Put coconut in a shallow bowl.
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While tossing with a large spoon, add food coloring drop by drop until the desired color is reached.
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A little more green than yellow makes a pretty grass color.
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Add a few tablespoons water to moisten the mixture and help disperse the color evenly.
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If the color is too dark, add additional water, as needed, to dilute to the desired color.
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Drain the coconut in a sieve or strainer.
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Spread the coconut in an even layer on the rack, or directly on the lined baking sheet.
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Place in the oven until dry, about 10 to 15 minutes.
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Use immediately, or store in covered container for up to 3 days.
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Note: Food coloring can be messy and can stain your skin.
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To prevent this, wear latex gloves.
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You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.
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ield: 2 cups coconut grass
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Click Title the visitor sees.
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for the next cupcake.
