Baby Shower Cupcakes

Prep time: 30
Total time: 1 hour 30 minutes
Yields 30

Ingredients

For the Mini Chocolate Cupcakes:
3 eggs
1/3 cup water
1/3 cup oil
1 Tbsp vanilla
1 Box Simple Mills Chocolate Muffin & Cake Mix 

For the Mini Vanilla Cupcakes:

3 eggs
1/3 cup water
1/3 cup oil
1 Tbsp vanilla
1 Box Simple Mills Vanilla Cake Mix 

For the Décor:

1 Simple Mills Vanilla Frosting
1 Simple Mills Chocolate Frosting
1 tsp freeze dried raspberry powder
1/8 tsp natural blue dye
½ tsp ground turmeric
Zest of one lemon
¼ cup shredded coconut

Instructions

  1. Make the Mini Chocolate Cupcakes: preheat oven to 350ºF and line a mini muffin pan with liners.
  2. Whisk the eggs, water, oil and vanilla in a large bowl. Fill each liner about ¾ of the way full and bake for 8-10 minutes. Let cool a few minutes and then transfer to a wire rack.
  3. Repeat until all the cupcake batter is gone.
  4. Once cooled completely, top cupcakes with vanilla and chocolate frosting.
  5. Make the Mini Vanilla Cupcakes: whisk the eggs, water, oil and vanilla in a large bowl. Fill each liner about 2/3 of the way full and bake for 8-10 minutes. Let cool a few minutes and then transfer to a wire rack.
  6. Repeat until all the cupcake batter is gone.
  7. While the cupcakes are baking and cooling, make the frostings: divide the vanilla frosting evenly in to three bowls.
  8. Add the blue dye to one and the lemon zest and turmeric to the last frosting bowl. Mix all of them thoroughly and set aside.
  9. Sprinkle the shredded coconut on a small plate.
  10. Frost or pipe the cupcakes with the pink, blue and yellow icing and set aside. Frost the remaining cupcakes with the chocolate frosting and then sprinkle with the shredded coconut.