Now, That's My Idea of Hiding Eggs!

Happy Easter! I hope you all have a truly blessed day, filled with family and friends. And chocolate. Lots and lots of chocolate. And water balloons. Lots and lots of water balloons. Oh! And some hard lemonade! Can't forget that...I'm starting to wonder about my family and our traditions.

Anyway, have a wonderful holiday, and I'll see you tomorrow! In the meantime, here's an idea for dealing with all those leftover Cadbury eggs you're bound to have lying around.

Photo Credit: Zoey Cakes

Cadbury Egg Cupcakes!! Apparently, the trick is to freeze the eggs before baking them into your favorite chocolate cake recipe (read: boxed mix). I'm dying to try this with the caramel-filled eggs. If you're so inclined, here's a fabulous buttercream icing recipe that's sure to catapult this from "cavity-ridden sugar shock" right on over to "diabetic coma". Enjoy!

BUTTERCREAM ICING (adapted from this recipe at Allrecipes.com)

Ingredients:
1 cup butter
1 tsp. vanilla extract
Up to 4 cups confectioner's sugar
2 tbsp. milk

Cream together butter and vanilla. Add confectioner's sugar one cup at a time (I usually use a little over 2 cups, honestly. Depends on how thick you want the final product). Beat in milk, then continue beating till light and fluffy. Refrigerate until ready to decorate. Yields enough to frost 12-24 cupcakes.