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1
Dip cupcake into the icing; let excess to drip back into bowl.
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2
Place cupcake on a rack over paper towels to catch any drips.
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3
Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring.
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4
Press ring into the icing to make a nest.
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5
Fill nest with coconut grass and place eggs in the nest.
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6
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.
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7
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.)
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8
Put tins on a baking sheet.
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9
Set aside.
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10
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes.
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11
Add the eggs and yolks, one at a time, pulsing after each addition.
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12
Add the milk, water, and vanilla and process to blend.
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13
Whisk both flours, baking powder, and salt in a medium bowl.
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14
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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15
Process until the batter is very smooth, about 2 minutes.
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16
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
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17
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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18
Cool slightly in tin, and turn out of tin when cool enough to handle.
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19
Cool cupcakes completely on a rack before frosting.
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20
Inactive Prep Time: 30 minutes
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21
Ease of preparation: easy
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22
Put the sugar in an electric mixer fitted with the paddle attachment.
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23
With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract.
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24
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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25
Divide and color, as desired.
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26
Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
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27
For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl.
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28
Clean any excess from the sides.
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29
Alternately, use a knife or a spreader to apply.
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30
Whisk as needed to keep icing glossy and smooth while using.
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31
For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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32
For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
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33
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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34
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