The perfect cupcake for Easter - Baby Bluebird Cupcakes

Easter is quickly approaching and what could be cuter than these Baby Bluebird Cupcakes? They are the perfect addition to an Easter party, or a baby shower. You could very easily make the chicks pink for a girl, or stick with blue chicks for a boy. They do require a bit of work, but nothing is advanced. Practice making the chicks on a piece of wax paper first and you'll get the hang of it in no time.


Vanilla Cupcakes
Makes 1 dozen
Recipes courtesy of Martha Stewart

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

1. Preheat the oven to 350°. Line a cupcake pan with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.

3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Chocolate Buttercream
Makes 2 1/2 cups

Martha says, "If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting."

3/4 cup sugar
3 large egg whites
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
3 ounces semisweet chocolate, melted and cooled

1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.

2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and re-beat or stir vigorously before using.

To Make the Cupcakes:
Makes 1 dozen

Martha says, "When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate."

1 1/2 cups shredded coconut(about 5 ounces)
Vanilla Cupcakes
Chocolate Buttercream
Yellow and light-blue food coloring

1. Preheat the oven to 350°. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

2. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Stars and Moon Cake - Perfect for Baby Showers

I saw this cake and immediately smiled. Featured in Martha's Kids' Magazine (Spring issue), it would be absolutely perfect for an upcoming baby shower. Go on, you know you want to make it.

Stars-and-Moon Cake
The cookies on top are made from the same wafer batter as the actual cake and decorated with royal icing.

Ingredients
Serves 8 to 10
2 1/2 cups all-purpose flour, plus more for parchment
3/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups heavy cream
1/4 cup confectioners' sugar
ROYAL ICING

Directions
Sift flour, cocoa, salt, baking powder, and baking soda in a bowl. Mix butter and brown and granulated sugars on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.

Divide dough into quarters; shape into squares. Wrap each in plastic; refrigerate until firm, about 30 minutes. Working with 1 square at a time, roll out dough between pieces of lightly floured parchment to 12-inch square, about 1/8 inch thick. Transfer on parchment to baking sheet; freeze until firm, about 20 minutes.

Preheat oven to 350 degrees. Cut dough into rounds with 2 1/4-inch cutter and into moon and stars with shaped cutters.(You will need 75 rounds for the cake; use remaining dough as desired.) If dough becomes too soft, freeze for a few minutes. Space cookies 1 1/2 inches apart on baking sheets lined with parchment. Freeze until firm, about 15 minutes.

Bake until centers are firm to the touch, 10 to 12 minutes. Transfer to wire racks to cool. Can be stored in airtight containers at room temperature up to 1 week.
Beat cream and confectioners' sugar until soft peaks form.

Lay 15 cookies in an 8-inch circle, overlapping edges slightly to fill the circle. Spread with about 11/4 cups whipped cream. Repeat, making 5 layers. Refrigerate at least 6 hours or up to 1 day.

Tint royal icing as desired. To frost moon and star cookies, pipe icing around edges; pipe zigzags to fill in, and spread with small offset spatula. Let stand until set, 1 to 2 hours. Serve cake, garnished with moon and star cookies.