Yes, I could give you an ingredient list for the recipes below but who really has the time? And when we are talking about children, these recipe lists are just as tasty in their eyes. So get to cooking everything else on Easter Sunday that truly does need that homemade touch and let the kids enjoy these deliciously simple treats.
Mini Easter Egg Cakes
1(18.25 ounce) box cake mix
1(12-cup)Easter Egg Mold baking pan(found everywhere I might add)
1 tub white frosting
Blue food coloring
Yellow food coloring
Preheat oven to 350-degrees F. Make the cake mix according to box instructions. Spray the mold with nonstick cooking spray liberally. Evenly divide the batter among the 12 Easter Egg molds. Bake 15-16 minutes, or until toothpick inserted in middle comes out clean. Let cool completely before decorating.
meanwhile, empty frosting into a microwave safe bowl. Microwave for 30 seconds, stir and continue microwaving in 10 second intervals until runny, but not bubbling.
Divide the frosting among 2 bowls and add food coloring, a drop at a time, into each bowl and stir well. I made pink on yellow and yellow on pink. To make pink on yellow, simply spoon yellow frosting over each of the egg cakes. Let cool completely in refrigerator. Now spoon the opposing colored melted frosting over each egg decoratively. Let cool in refrigerator to harden and serve. Sim[ply reverse the colors when making yellow on pink.
‘Egg In Cake’ Cupcakes
1(18.25 ounce) box chocolate cake mix
1 tub cream cheese or white frosting
1/2 cup granulated sugar
Green and yellow food coloring
Preheat oven to 350-degrees F. Prepare the cake mix according to instructions on box. Divide evenly among 6 lined muffin cups. Bake according to box instructions and let cool completely.
Meanwhile, remove 3 tablespoons frosting from tub and place in one bowl. Place another tablespoon frosting in another. Microwave each for 5 seconds, or until runny and thinned out. Add 1 drop of yellow food coloring to the bowl with only 1 tablespoon frosting and mix well.
In a bowl, mix the sugar with 3-5 drops of green food coloring with a fork until evenly green throughout. Empty onto a flat dinner plate.
When cupcakes have cooled, take a steak knife and cut out “hollows” in each cupcake, going down only a half-inch or so. Dip the tops of each cupcake into the colored sugar.
Spoon warmed, runny white frosting in each “hollow” to resemble the whites of an egg. Let cool 5 minutes and very gently drop just a little bit of the yellow frosting into the center of each “egg white” to resemble the egg yolk. Let cool and firm before serving.