I've been promising to post some how-to's/tutorials on my blog. I know this is mainly a cookie blog, but my cookie tutorial is going to take some time for me to put together. So in the meantime, I will provide you with an Easter cupcake tutorial instead.
First, before you do anything in the kitchen...WASH YOUR HANDS!
CUPCAKES: Use your favorite cupcake recipe or packaged cake mix. Some of my faves: Duncan Hines in classic white, pineapple or strawberry; or if you're fortunate enough to live in Texas and have access to HEB: Hill Country Farm brand lemon cake mix is SUPER GOOD (thanks Amy!!)
FROSTING: I like to do the big, billowy, fluffy stuff. It's just so pretty. But I'm also not a big fan of actually eating frosting--especially if it's dense and sweet. That's why I use a Whipped Buttercream Icing...it takes some time but it's so worth it...and you aren't in a sugar coma by the time you get to the cupcake - which I think is the best part ;)
Use a disposable or large pastry bag fitted with a large star-shaped tip (I like the Wilton 2D - available at most craft stores or cake shops)
Stuff the bag with the icing (you may have to do it twice), and pipe in a spiral, starting with the outer rim of the cupcake and working inward. While still wet, apply sprinkles, nonpareils or sanding sugar. Then top with a little marshmallow-shaped bunny (Kraft) and voila...Easter Cupcakes!!!