This lovely and simple Easter cupcake hack is sure to be a hit with guests.
Cut the unfrosted cupcakes in half before you bake them.
To finish off the umbrella, attach a snippet of straw for the handle. Frost the tops.
Cupcakes made with three different kinds of milk—buttermilk, evaporated, and sweetened condensed—are topped with toasted coconut for crunch.
To whip up some buttermilk in the event that you run out:
Pour 1 cup of milk into a measuring cup, add 1 tablespoon of white vinegar or lemon juice, stir, and let sit for five minutes.
Cupcakes made with a brown sugar cake mix and topped with a slightly salty caramel sauce are the epitome of decadence.