A Spring-in­spired Easter brunch

Prep time: 30 min­utes Serv­ings: 24

Maryland Independent - - Front Page -

1 pack­age (12 ounces) white con­fec­tionary coat­ing wafers

1 cup (2 sticks) but­ter, soft­ened

2 tea­spoons McCormick Pure Vanilla Ex­tract

1 box (16 ounces) con­fec­tion­ers’ sugar

1 jar (7 ounces) marsh­mal­low creme

1 tea­spoon Sun­flower color from McCormick Color from Na­ture Food Col­ors

2 ta­ble­spoons milk, plus ad­di­tional (op­tional)

48 un­frosted mini yel­low cup­cakes, baked in white pa­per lin­ers sprin­kles (op­tional) ad­di­tional McCormick Color from Na­ture Food Col­ors (op­tional)

To make bro­ken egg shell pieces: melt coat­ing wafers as di­rected on pack­age. Spread on large foil-lined bak­ing sheet to 1/4-inch thick­ness. Re­frig­er­ate about 10 min­utes, or un­til firm. Break into small, ir­reg­u­lar pieces. Set aside.

In large bowl, beat but­ter with elec­tric mixer on medium speed un­til light and fluffy. Add vanilla; mix well. Grad­u­ally beat in con­fec­tion­ers’ sugar, beat­ing un­til well blended after each ad­di­tion, fre­quently scrap­ing sides and bot­tom of bowl. Beat in marsh­mal­low creme un­til well blended. In small bowl, stir food color into milk un­til dis­solved. Add col­ored milk to frost­ing; beat un­til light and fluffy. Stir in ad­di­tional milk, as needed, to reach de­sired con­sis­tency.

To dec­o­rate cup­cakes: spoon frost­ing into large pas­try bag fit­ted with large round tip. Pipe two dol­lops of frost­ing on top of each other to form baby chick. If de­sired, in­sert sprin­kles into face for eyes and beak. Or tint any re­main­ing frost­ing with food col­ors to pipe out eyes and beak. Place coat­ing wafer pieces around bot­tom of baby chick to re­sem­ble bro­ken egg shell.

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