Type what you have

Ingredients

• ✓ food coloring
• water
• pickling lime
• cucumber
• vinegar
• white sugar
• pickling spice
• salt
• celery seed
• clove

Instructions

1. 1 Combine 2 gallons water and pickling lime in a large bowl; add cucumbers and soak, stirring often, for 24 hours.
2. 2 Drain cucumbers; thoroughly rinse under cold water. Fill a large bowl with ice water; add cucumbers and soak for 3 hours. Drain.
3. 3 Pour cold vinegar into a large pot; stir in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add cucumbers; set aside, 8 hours to overnight.
4. 4 Bring cucumber mixture to a boil; remove pot from the heat.
5. 5 Inspect 11 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack cucumber mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By ED

Ingredients

• ✓ food coloring
• sugar

Instructions

1. 1 Gather ingredients.
2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Ingredients

• ✓ food coloring
• confectioners' sugar
• milk

Instructions

1. 1 Sift confectioners' sugar into a small bowl to remove lumps.
2. 2 Gradually stir in milk until icing is smooth, but not runny.
3. 3 Add optional color to icing by dividing between small containers, one for each color. Gradually add food coloring until desired shades are reached.

By Alison Hendon

Ingredients

• ✓ food coloring
• cream cheese
• marshmallow fluff
• vanilla yogurt

Instructions

1. 1 Mix cream cheese, marshmallow creme, yogurt and food color until smooth. Serve with fresh fruit.

By Missy

Ingredients

• ✓ food coloring
• confectioners' sugar
• milk
• corn syrup
• almond extract

Instructions

1. 1 Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.

By A Shadd

Ingredients

• ✓ food coloring
• almond paste
• confectioners' sugar
• corn syrup

Instructions

1. 1 Break almond paste into small pieces over a medium bowl. Add 1 cup of confectioners' sugar and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar and work it in really well. Pour in corn syrup and work it in until evenly blended. Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform, 3 to 5 minutes. If dough seems too sticky, knead in more sugar. Wrap dough in plastic wrap and refrigerate for about 1 hour. It should have the consistency of modeling dough.
2. 2 Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at desired color. Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar. Roll dough out to 1/4-inch thickness. Cut into desired shapes using small cookie cutters to make candies.

By DARLING975

Ingredients

• ✓ food coloring
• water
• vinegar
• egg

Instructions

1. 1 Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot) and place a trivet inside.
2. 2 Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
5. 5 Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ food coloring
• confectioners' sugar
• water
• corn syrup

Instructions

1. 1 Stir confectioners' sugar, water, and corn syrup together in a bowl until smooth.
2. 2 Stir in food coloring if desired.

By cyndi

Ingredients

• ✓ food coloring
• marshmallow creme
• water
• vanilla ice cream
• strawberry

Instructions

1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Ingredients

• ✓ food coloring
• water
• sugar
• corn syrup
• almond extract

Instructions

1. 1 Lightly grease a 12x18-inch or larger baking sheet.
2. 2 Combine water, sugar, and corn syrup in a large heavy saucepan; heat over high, stirring constantly with a heat-resistant spoon, until sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
3. 3 When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

By Lisa

Ingredients

• ✓ food coloring
• confectioners' sugar
• milk
• corn syrup
• almond extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together confectioners' sugar and milk in a small bowl until smooth.
3. 3 Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
4. 4 Divide into separate bowls, and add food colorings to each to desired intensity.
5. 5 Dip cookies, or paint them with a brush.

By JBS BOX

Ingredients

• ✓ food coloring
• water
• poi
• butter
• egg
• active dry yeast
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
2. 2 Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
3. 3 Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
4. 4 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
5. 5 Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
6. 6 Bake in the preheated oven until bottoms start to brown, about 20 minutes.

By KClark

Ingredients

• ✓ food coloring
• shortening
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Beat shortening in a large bowl until creamy. Gradually mix in confectioners' sugar in small amounts, alternating with 5 tablespoons milk, until smooth. Mix in vanilla and continue to beat until frosting is stiff and glossy, about 5 minutes, adding more milk if needed.
3. 3 Mix in food coloring, separating into smaller bowls if using multiple colors.
4. 4 Spread frosting on cookies or fill piping bags and decorate cookies as desired.

By Kathy Brandt

Ingredients

• ✓ food coloring
• sugar
• cornstarch
• butter
• salt
• corn syrup
• water
• vanilla extract
• orange extract

Instructions

1. 1 In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
2. 2 Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

By Chocolate Moose

Ingredients

• ✓ food coloring
• butter
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
3. 3 Gradually beat in confectioners' sugar until fully incorporated.
4. 4 Beat in vanilla extract.
5. 5 Add milk and beat for an additional 3 to 4 minutes, adding more confectioners sugar for a stiffer frosting, if desired.
6. 6 Add food coloring, if using, and beat for 30 seconds until smooth or until desired color is reached.
7. 7 Use to frost your favorite cakes and cupcakes.

By xoshadyxo

Ingredients

• ✓ food coloring
• cooking spray
• white sugar
• yellow cake mix
• vanilla frosting
• black licorice whip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2- to 3-quart oven-proof bowl with floured cooking spray. Place sugar into a bowl and stir in black food coloring until desired color is achieved. Set aside.
2. 2 Prepare cake batter according to the package directions. Pour batter into the prepared bowl and bake in the preheated oven until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl, then invert and let cake cool completely, about 30 more minutes.
3. 3 Once cake is completely cool, trim flat side of cake and place onto a cake board. Trim edges into a ball shape. Spread frosting all over cake. Using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeat over entire cake.
4. 4 Cover lines with black licorice cut into 1 1/2-inch pieces. Fill the pentagon shapes with black-colored white sugar.

By tracy

Ingredients

• ✓ food coloring
• cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• peppermint extract

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ food coloring
• confectioners' sugar
• almond
• egg white
• brandy
• confectioners sugar

Instructions

1. 1 Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
2. 2 Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

By kinga

Ingredients

• ✓ food coloring
• ✓ food coloring
• ruby cacao wafer
• cream cheese
• marshmallow creme
• rainbow sprinkles
• yellow sprinkle
• graham cracker
• apple

Instructions

1. 1 Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
2. 2 Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
3. 3 Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
4. 4 Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.

By fabeveryday

Ingredients

• ✓ food coloring
• confectioners' sugar
• white sugar
• water
• corn syrup
• peppermint oil

Instructions

1. 1 Generously coat a cookie sheet with confectioners' sugar, and set aside.
2. 2 In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
3. 3 Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

By YVETTE MOORE

Ingredients

• ✓ food coloring
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• chocolate hazelnut spread
• all-purpose flour
• baking powder
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and food coloring. Mix in the chocolate hazelnut spread. Combine the flour, baking powder, and baking soda; stir into the sugar mixture until just blended. Fold in chocolate chips. Drop dough by spoonfuls 2 inches apart onto the prepared cookie sheets. These cookies spread.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Jennifer

Ingredients

• ✓ food coloring
• all-purpose flour
• brown sugar
• butter
• water
• gelatin
• white sugar
• salt
• confectioners' sugar
• baking powder
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
2. 2 Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
3. 3 Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
4. 4 When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

By Heather

Ingredients

• ✓ food coloring
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white confectioners coating
• white chocolate chips
• peppermint extract

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ food coloring
• shortening
• sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking powder
• salt
• butter
• vanilla extract
• confectioners' sugar
• milk

Instructions

1. 1 In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
3. 3 Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
4. 4 In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

By Delilah Lopez

Ingredients

• ✓ food coloring
• butter
• sugar
• butter
• vanilla extract
• cocoa powder
• salt
• cider vinegar
• egg
• all-purpose flour
• cream cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 baking dish with 1 teaspoon butter.
2. 2 Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.
3. 3 Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.
4. 4 Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.

By jenalee75

Ingredients

• ✓ food coloring
• cooking spray
• white sugar
• corn syrup
• water
• orange extract
• confectioners sugar

Instructions

1. 1 Grease a cookie sheet with cooking spray.
2. 2 Stir white sugar, corn syrup, and water together in a medium heavy-bottomed saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil.
3. 3 Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
4. 4 Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared cookie sheet. Dust top with confectioners' sugar.
5. 5 Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight container.

By Judith Synesael

Ingredients

• ✓ food coloring
• egg
• white sugar
• vanilla sugar
• sunflower seed oil
• orange-flavored carbonated beverage
• all-purpose flour
• baking powder
• salt
• milk chocolate pieces
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
3. 3 Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
5. 5 Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
6. 6 Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
7. 7 Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
8. 8 Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.

By elisabeth

Ingredients

• ✓ food coloring
• butter
• stevia blend
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• cornstarch
• stevia blend
• butter
• milk
• vanilla extract

Instructions

1. 1 Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
2. 2 Beat in egg until well blended. Beat in vanilla.
3. 3 Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
4. 4 Wrap dough in plastic wrap and refrigerate for 30 minutes.
5. 5 Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
6. 6 Using desired cookie cutter, cut out desired shapes.
7. 7 Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
8. 8 Glaze cookies with Pyure Sugar Free Cookie Icing.
9. 9 Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
10. 10 Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
11. 11 If adding food coloring, add a drop at a time until desired color is reached.
12. 12 Refrigerate icing for 10 minutes until set.
13. 13 Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

By Pyure

Ingredients

• ✓ food coloring
• all-purpose flour
• cream of tartar
• baking soda
• nutmeg
• cinnamon
• butter
• sugar
• egg
• vanilla extract
• confectioners' sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
3. 3 Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.
4. 4 Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.

By KATHARINENOLA

Ingredients

• ✓ food coloring
• solid chocolate easter egg
• all-purpose flour
• baking powder
• sugar
• butter
• egg
• vanilla extract
• milk
• butter
• confectioners' sugar
• vanilla extract
• milk
• candy-coated chocolate egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
2. 2 In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
3. 3 Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
4. 4 In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.

By Keara Marshall