Chocolate cupcakes get dressed up in their Easter best with vanilla-scented buttercream frosting and mini rosebuds that are a cinch to create with icing tubes.
- On medium speed, beat butter 2 min. or until fluffy. On low speed, gradually beat in sugar, then vanilla until blended. On medium-high speed, beat until frosting is light and fluffy. Tint blue with food coloring; transfer to pastry bag fitted with star tip.
- Pipe or spread blue frosting over cupcakes. Using pink icing, pipe on rosebuds. Add green icing leaves. Garnish with sprinkles.
- This recipe originally appeared in our print magazine.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set