Ingredients

The following ingredients have 24 Servings
  • 24 White Cupcakes
  • 24 ounces white fondant ((approx.))
  • 1/2 cup green sprinkles ((approx.))
  • 72 easter egg candies ((less than a 10-ounce bag))
  • 2 cups unsalted butter ((4 sticks), softened)
  • 1/2 teaspoon kosher salt
  • 8 cups powdered sugar
  • 2 teaspoons almond extract ((vanilla can be substituted))
  • 1/3 cup heavy cream

Instruction

  • Roll about 1 ounce of fondant into a rope, about 10-inches long.  Fold the rope in half and twist.  Drape the twist over a rolling pin to create a curved shape.  Allow to dry/harden for a few hours or overnight.
  • Make the White Cupcakes according to the recipe directions.  Cool completely, and remove cupcake papers.
  • Make the American-Style Buttercream according to the recipe directions below.  Transfer the frosting to a piping bag fitted with a coupler and a #48 tip.  Pipe the frosting on the sides of the cupcakes, in a basketweave pattern (see video above).  Remove the tip and pipe a flat layer of frosting over the top of the cupcake.  Add a #22 tip and pipe a shell border around the top edge of the cupcake.  Top the cupcakes with green sprinkles and Easter egg candies.  Set the fondant basket handles into the soft frosting.