Easter Egg Cupcakes

Preheat oven to 350 degrees. Fill muffin tins with cupcake liners.

Mix dry ingredients. Add milk, eggs, oil and vanilla to the dry ingredients and beat until well combined. Then, carefully add boiling water.

Batter will be very runny, don’t be alarmed. Pour batter into a batter bowl or measuring cup for ease in filling cupcake liners. Bake for about 12-15 minutes, or until a toothpick comes out clean.

Directions for cookies:

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add egg and extracts to the creamed mixture and mix well. Gradually add the flour mixture and beat until well combined.

Roll out dough and cut out shapes. Bake at 350 degrees for about 10 minutes. If you like a soft sugar cookie, bake a little shorter, if you like a crisp cookie, bake a little longer.

Directions for Royal Icing:

Mix all Royal Icing ingredients together until well combined. Decorate cookies with icing and assorted sprinkles

Frost cupcakes and place cookie on top.