I know it’s not Recipe Tuesday but I have had this one to share with you for quite some time and have just forgotten to click on that publish button. Yes my writer, who is also my mom, sure can take her time doing things at times. It’s Saturday and what better way to start the weekend than with something that both you and the kids can do and enjoy? How about these Spring Rabbit Cupcakes. I know you’ll enjoy them as much as I do.
Place candy melts in microwave and heat in 30-second intervals, stirring in between each interval. Be careful to not overcook or the chocolate. The chocolate is ready when you can still see a few small pieces of the original chocolate piece shapes. Upon stirring, they will continue to melt. Do not let the microwave melt it all the way or you risk the chocolate becoming overcooked.
Use double boiler (or a glass bowl on top of a sauce pan filled with water) and melt chocolates over medium heat, stirring frequently. The chocolate is ready when you can still see a few small pieces of the original chocolate piece shapes. Upon stirring, they will continue to melt.
Once the chocolate is melted, spoon teaspoon size amounts of chocolate into mold forms.
To get multi colors: use a toothpick to place first color in the mold. Pour the second, or main, color over first color.
Tap mold to remove bubbles and to settle the chocolate.
Wipe away any excess chocolate from the mold. The chocolate should be level with the top of the mold.
Keep on counter or place in refrigerator for a few minutes until the chocolates are ready to be popped out of the mold.
The mold and candy melts can be purchased at Make N Mold.
Vanilla Buttercream Recipe
This recipe can easily frost 12 cupcakes or a 9×13 cake.
½ cup unsalted butter
Dash of salt
1 teaspoon vanilla extract
3 cups confectioners’ sugar
2 to 4 tablespoons milk
- Place room temperature butter in mixer and whip until fluffy.
- Add salt. Mix.
- Add vanilla. Mix
- Slowly add the confectioners’ sugar one cup at a time, mixing in between each cup.
- Add 2 tablespoons of milk. Mix.
- Add additional tablespoon of milk, one at a time, until desired consistency is reached.
- If icing becomes too thin, add more confectioners’ sugar. If it’s too stiff, add another tablespoon of milk.