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    Fun DIY Easter Crafts…Featuring a Festive Cupcake!

    Easter, which is on April 20 this year, will be here before we know it. How are you planning to spend the day? Going to church? Spending time with your family? All of the above? We can’t wait to hear what you’ve got in store!

    We want to give you some fun ideas for things you could make with your friends and family as part of your Easter celebration! Check out a few of our favorite Easter DIYs, along with one awesome cupcake recipe.

    PARTY CONFETTI EGGS

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    Confetti eggs (aka cascarones) are like mini piñatas for your head. Traditionally, hollowed-out eggs are broken over the heads of friends, showering them with confetti—and, supposedly, good luck. Pretty cool! Fill one egg with gold glitter, and the person who gets that egg smashed on their head wins a prize.

    Materials
    Sewing pin/needle
    Raw eggs
    Egg dye
    Confetti (or birdseed, Fruity Pebbles, or your filler of choice)
    Gold glitter
    Scissors
    Tissue paper (we used a round 1-inch punch to make our tissue paper perfectly sized)
    Glue

    Instructions
    1. Using your sewing pin, poke a single, small hole at the top of an egg.
    2. Open up a larger hole at the bottom of the larger part of an egg.
    3. If your yolk is too large, sometimes it helps to use a toothpick or something to stir up the yolk and make it more liquid.
    4. Let the egg drain out of the larger hole into a bowl, blowing the residue out through the small pinhole in the top of the egg if you need to encourage the yolk out a little more quickly.
    5. Rinse the egg shell (you can add a little bleach or vinegar to get rid of the egg smell) and allow it to dry.
    6. Repeat steps 1 through 5 with the remaining eggs.
    6. Use dye to color the eggshells (you’ll have to fill the hollow shells with dye to make them stay submerged). Allow to dry thoroughly.
    7. Fill the eggs about halfway with confetti (or whatever you decide to put inside). Use a funnel if needed.
    8. Cut a piece of tissue paper slightly larger in size than the egg’s hole. Glue the paper to the edges of the hole. Repeat for each egg.
    9. Voilá! Your eggs are filled. You are ready to party!

    [Source: Oh Happy Day]

    CHICK AND EGG CUPCAKES
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    While these cupcakes are easy to make, they can be time-consuming if you need a large amount!

    Ingredients for each cupcake
    1 vanilla cupcake (recipe follows)
    About 1/3 cup White Fluff Frosting (recipe follows)
    Green Coconut Grass (recipe follows)
    6 small candied malt balls (2 yellow, 2 pink, 2 white)
    1 yellow chick Peep
    1 white Airheads candy


    Cupcakes
    Makes 24 cupcakes

    2 2/3 cups sugar
    1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
    2 large eggs
    2 large egg yolks
    2/3 cup milk
    2/3 cup water
    2 1/2 teaspoons pure vanilla extract
    2 2/3 cups all-purpose flour
    1 1/3 cups cake flour
    4 teaspoons baking powder
    1/2 teaspoon fine salt

    Preheat oven to 350°F. Line two 12-cup cupcake tins with paper liners. To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans. Put tins on a baking sheet. Set aside.

    Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

    Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients in three batches to the wet ingredients in the food processor, pulsing to blend, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

    Evenly pour the batter into the lined cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.


    White Fluff Frosting
    Makes 3 3/4 cups

    1/4 cup whole milk
    2 teaspoons pure vanilla extract
    10 tablespoons unsalted butter, softened
    5 cups confectioners’ sugar
    1/2 cup marshmallow fluff
    Pinch of fine salt

    Whisk the milk and vanilla extract together in a small bowl.

    Slowly beat the butter and sugar in a medium bowl with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. Occasionally turn the mixer off and scrape the sides of the bowl down with a rubber spatula. Add the fluff and salt, and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.


    Green Coconut Grass
    Makes 2 cups coconut grass

    2 cups sweetened shredded coconut
    1 to 2 teaspoons liquid green food coloring
    1/2 to 1 teaspoon liquid yellow food coloring

    Preheat oven to 250°F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.

    Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons of water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.

    Spread the coconut in an even layer on the mesh rack or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

    Cook’s Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip-top plastic bag, tossing it to color evenly.


    Decorating
    Instructions
    For each cupcake:

    Frost cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the Peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked-egg jagged edge. Place egg “shell” next to the chick.

    [Source: Food Network]

     

    FIVE HANDMADE EASTER FINDS YOU COULD CRAFT YOURSELF

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    Five “marshmallow” Easter bunnies (2Good2Eat, $7.50)

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    Easter tabletop succulent centerpiece (TobbieAnne, $32)

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    Easter photograph templates (Sugarflies Designs, $8)

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    Happy Easter banner (Little Pumpkin Papers, $25)

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    Crochet pattern for Easter eggs (ATERG Crochet, $4)

    Head to Etsy for tons of extra Easter inspirations!

    Girls, will you be trying any of these DIYs? What plans do you have for Easter? What other Easter-related stories would you like to see on the site? Let us know in the comments below!

    And if you do end up doing any Easter (or any other) DIY projects, upload your pictures on Instagram with the hashtag #PIDIY so that we can find them. We might feature your work in an upcoming post!

    Team Project Inspired
    We here at Project Inspired want to guide and inspire teen girls to be true to themselves and to God. We want to show young girls how to be people of value and confidence – how to be your own best selves – through leading a Christian life. Who are we? We're a team of girls, like you. We edit the site, we post to social media, we hang out in the chat rooms and forums. We talk with you, we listen to you, and we love you!

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