I was looking for new ideas for Easter cupcakes. I didn’t want to make the same ones I’ve done in the past, especially since I knew for sure I would be making the Lamb Cake again. At the same time, I had an assignment from my photography class involving shutter speed. I had this grand idea that I’d incorporate the assignment into my cupcake baking. How, you may ask?
We were instructed to take pictures of something moving – falling water, a bird flying, etc. The first thing that came to my mind? My mixer (aka “H.A.L.”) in action of course. While the cake mixed – it was a Lemon Genoise (Italian Sponge) Cake, so it took a while – I snapped a bunch of photos on different shutter speeds. It was a true learning experience – especially since I had to lug the mixer around the kitchen until I found the spot with the best natural light. H.A.L. is rather heavy, especially with a bowl full of batter in tow. (FYI – in both of those photos, the whip was moving at the same speed – it’s truly amazing the difference the shutter speed can make!)
After the photoshoot, I baked the cupcakes. They were light and spongy and lovely. They were splovely.
I whipped up some buttercream, colored it a very light yellow, and gave them each a layer of frosting.
I then dipped them in bright yellow sanding sugar. It created a “Peep effect.”
I gave them all eyes using inverted chocolate chips, and let them sit for a bit.
Finally, I piped on some yellow wings, an orange beak, and little orange feet.
I shared the results with friends, and all was right with the world. Happy Easter!