Grass and Egg Easter Cupcakes

Phot Courtesy of Food and Whine

Grass and Egg Easter Cupcakes (Food and Whine): "Adapted from the Hummingbird Bakery Cookbook

For the icing:
ingredients

1/2 cup salted butter, at room temperature
3 cups icing (confectioner's sugar)
1/2 tsp. vanilla
3 Tbsp. milk (more as needed)
method

In bowl of stand mixer or in large bowl, cream butter. Add vanilla, icing sugar and milk. Beat until mixture combines and smooths. Add more milk (or icing sugar) in tiny increments as needed until icing reaching the right consistency (not too stiff, not too runny).

Colour icing: For grass colour, add about 10 drops of green food colouring and 2-3 drops of yellow food colouring. You can add more, if you'd like darker green grass.

Attach Wilton tip #233 to piping bag and fill piping bag 1/2 full with icing. Squeeze bag to form grass, starting with a ring around the outside of the cupcake and then filling in the centre. Tip: Pull up and away when icing strand is long enough (about 1/2 an inch) stop pressure and pull tip away. For a more natural look, occasionally pull tip slightly to the right or left, instead of straight up. Remember to keep grass clusters close together so cake does not show through.

Top each iced cupcake with 3 coloured candy eggs.

Many thanks Food and Whine!