An Easter Market Cupcake Stall at Bangor Uni & Mini Egg Rocky Roads

So 14 hours of baking, 150 cupcakes later and this is what I had to show for it! This was my cupcake stall at the Easter market my Uni put on.  

The things that couldn't fly off the table quick enough were these assorted boxes of mini's! I'd been saving egg boxes for weeks, along with some very thoughtful friends and sisters who did the same for me! My mom sent me that lovely flowery paper and so I decided to cover each box with it to make it prettier, and in case some people wanted to give the egg boxes as gifts.  That was a time consuming task - who knew that some egg labels are stuck on with such nasty adhesive that takes forever to get off! but I think it was worth it in the end!

People couldn't resist their cuteness and the opportunity to taste every cupcake I was selling without looking like a piggy! I made four varieties of cupcakes, including Cookies and Cream Oreo Cupcakes (I forgot to take a picture of them on the stall but you can see the mini one above)...

I also made Creme Egg Cupcakes...

and Coconut Birdie Nest Cupcakes...

and these Malteser Bunny Cupcakes were definitely the hit of the day and I sold out of these first.

Here's another shot of the mini's all lined up and ready to be bought! 

My mom got me this awesome cake stand from a charity shop! On the second row down you will see some Mini Egg Rocky Roads that I decided to make at midnight the night before the stall! I had finished all the cupcake baking and still had a whole bag of Mini Eggs left and decided I should really whip something up for people who don't like cupcakes (yes, these people really exist - who knows how or why!)

So I'll leave you with the recipe, it's pretty simple and easy to whip together.  They would be fun to make with kids, but make sure they don't get involved with the chopping of the Mini Eggs! I nearly lost two of my thumbs to this process! and that's not even an exaggeration.  I was using a super sharp knife and because they roll around when you try and chop them in half it was a dangerous task! My one thumb still hasn't properly healed and it was 3 weeks ago now that it happened!

Warnings aside, these were absolutely delish and would make the perfect addition to any Easter gathering this weekend!

Mini Egg Rocky Roads:

Makes 12 cupcake sized

From Cupcake Crazy Gem

300g milk chocolate

150g dark chocolate

2 tsp vegetable oil

1 cup Rice Krispies

1 cup Mini Eggs, chopped in halves or quarters

150g mini marshmallows

36 Whole Mini Eggs

Melt both chocolates in a glass bowl over a pan of simmering water.

Add the vegetable oil and mix together.

Chop up Mini Eggs, with caution!

Add Mini Eggs, marshmallows and Rice Krispies to the cooled chocolate mixture.  Mix together until combined.

Pour into cupcake cases.  Decorate each one with 3 whole Mini Eggs.  Press them slightly into the chocolate.

Refrigerate overnight or for at least one hour if you need to try them right away!

Coconut Birdie Nest Cupcakes with Mini Eggs for Easter

I just finished an essay that is due in tomorrow, my reward is blogging this post! I don't want to have to think about verbal operants, listener and speaker responses or mand repertoires for the next little while so let's talk about cupcakes instead! 

These were the next Easter offerings I made for my cupcake stall! Coconut cupcakes with creamy coconut frosting, and a sprinkling of toasted shredded coconut that I arranged to look like a nest and then I filled the nest with Cadbury's Mini Eggs! 

I was even able to use the super cute chick toppers I got free in the Easter issue of my Love Baking Magazine.

As you all know by now coconut is one of my very favourite flavours! but I am aware that for whatever strange reason it is a bit of a love/hate thing for others.

Apparently for the people of North Wales, it's a hate thing! I only sold one of my coconut flavoured cupcakes! and that was to a South African lady.  

Seriously, it's so boring just liking plain vanilla and chocolate cupcakes - people need to be more adventurous with their tastes! At the end of the day though it meant there were lots of coconut cupcakes left over for us to indulge in so it wasn't all bad! 

Coconut Cupcakes:

Makes 12 Regular and 24 Mini

From Cupcakes from the Primrose Bakery

165g unsalted butter, at room temperature

270g caster sugar

3 large eggs

1 tsp good quality vanilla extract

187g self-raising flour

180g plain flour

187ml coconut milk

40g desiccated coconut

Preheat the oven to 180 degrees C.

In a large mixing bowl, cream the butter and the sugar until pale and smooth, which should take about 3-5 minutes using an electric mixer.  Add the eggs one at a time, mixing for a few minutes after each addition and adding the vanilla extract at the end.

Combine the two flours in a separate bowl.  Add one-third of the flour to the creamed mixture and beat well.  Pour in one-third of the coconut milk and beat again.  Repeat these steps until all the flour and milk have been added.  Fold in the desiccated coconut using a metal spoon.

Spoon the mixture into the cupcake cases, filling them two-thirds full.  

Bake in the oven for about 25 minutes until slightly raised and golden brown, or when an inserted skewer comes out clean.

Remove from the oven and leave in the cake tins to cool for about 10 minutes before transferring to a wire rack to cool completely.

Coconut Frosting:

Makes enough to frost the above

From The Hummingbird Bakery Cookbook

560g icing sugar

180g unsalted butter, softened

60ml coconut milk

Beat half the icing sugar and butter together in a freestanding mixer on medium speed until the mixture comes together, then add the remaining butter and sugar.

Add coconut milk and beat until incorporated. 

Turn up to high speed and beat for 5 minutes until the frosting is light and fluffy.

To decorate:

Toasted shredded coconut

3 packs of Cadbury's Mini Eggs

I'm sharing these for Cupcake Tuesday over at Hoosier Homemade!