What a combination, right? Malt shops & egg rolls. I can’t help it, it’s just what I thought of when I made these. Eggs are a big part of Easter. It goes back to the fertility rites of the spring in the “pagan” religions, the ‘egg’ obviously symbolizing new life, and is continued in the modern Christian Easter celebrations, i.e. coloring eggs, which I still do. Yes, I still color eggs, and no I don’t have children… you got a problem with that?
The egg is widely used as a symbol of the start of new life, just as new life emerges from an egg when the chick hatches out.
The ancient Zoroastrians painted eggs for Nowrooz, their New Year celebration, which falls on the Spring equinox. The Nawrooz tradition has existed for at least 2,500 years. The sculptures on the walls of Persepolis show people carrying eggs for Nowrooz to the king.
At the Jewish Passover Seder, hard-boiled eggs called Beitzah dipped in salt water symbolizes the Qorban Chagigah or Hashlamim, the festival peace-offerings sacrificed at the Temple in Jerusalem to be eaten on Erev Pesach.
There are good grounds for the association between hares (later termed Easter bunnies) and eggs, through folklore confusion between hares’ forms (where they raise their young) and plovers‘ nests. Furthermore, the hare has been commonly associated with springtime seasonal celebrations since antiquity by northern European pagans.
So around this time of year, you start to see eggs everywhere. My favorite Easter egg-themed item happens to be the Cadbury Creme Egg which I would quite possibly kill someone for. All year, really, but I forget exactly how sickeningly sweet & deliriously delicious they are every year from May/June when they’re gone from stores to February when they pop out again, sitting temptingly in massive quantities in large bins in the store… or in delightful 4-packs (which I inhale three of on the drive home from the store- what? Don’t judge me). I know they tried selling them around Christmas as “ornament eggs” but I don’t think anyone but me bought into that. And boy did I buy into it. Seriously- you want me to love you (or at least like you a lot)? Buy me some creme eggs.
Another of my favorites is the Cadbury mini-egg (which I used on Easter cupcakes a long time ago) and Brach’s Fiesta malted milk eggs. The cute little speckles and bright colors suck me in like a child. So I bought a bag of malted milk eggs and decided to use them on cupcakes. To go with the theme, I made vanilla malted cupcakes and used an evaporated milk buttercream (that I originally used here) that is absolutely to die for. See how cute? And my jadeite bunny sugar bowl is pretty sweet too. In the sunlight, it’s the prettiest pale green, sort of translucent “jade” color (hence the name). Not as blue as it looks here.
That frosting looks lopsided, but it’s not… the bottom of the sugar bowl is rounded so the cupcake didn’t sit right. Boo.
I called these ‘malt shop egg roll’ cakes because of the malted milk, but also because it looked to me like the eggs were ready to just roll right off the frosting! What I did recipe-wise was I just made vanilla cupcakes and added a bit of Carnation Original Malt malted milk mix to the batter. Just enough so it tasted like a vanilla malted, try a quarter cup and then go from there. If you use chocolate malt or Ovaltine, you’ll get a chocolate flavor and deeper color (I actually have a recipe for chocolate Ovaltine cupcakes over here… ignore the Halloween theme). Also be sure to adjust your flour amounts to make room for the powdered mix! Otherwise you’ll get dry cupcakes!
If I wrote up a recipe it would be the strangest sounding thing, since I didn’t measure things exactly. However I think a little adventure is a good thing, so go ahead and give it a shot making ‘em up on your own! Just take your favorite vanilla cupcake recipe and tweak it. That’s the best part of life- experimenting with new things. What’s the worst that can happen, it doesn’t turn out perfect? Pfft. WHO CARES!? Try it! If you do, I’d love to see and hear all about ‘em. Oh and here’s that recipe for the to-die-for frosting (oh by the way, the addition of vanilla bean to this would be DIVINE).
EVAPORATED MILK FROSTING
- 1 cup butter, softened
- 8 ½ cups powdered sugar
- 5 ounces evaporated milk
- 2 teaspoons pure vanilla extract
- Cream together the butter, vanilla and 3 cups of the powdered sugar.
- Once well incorporated, add evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread or pipe on completely cooled cupcakes.
The Easter sprinkles are from Target‘s Dollar Spot! I got about 5 or 6 different colored pastel sprinkles & colored sugar in a package for $2.50. Not bad if you ask me. The liners are brown, and they’re from Cupcake Social.