Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350 F oven for 1 hour or until cake tester inserted into center comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).
Optional Easter garnish
For shredded wheat nests with California walnut marzipan eggs
2 large pieces shredded wheat cereal
3 tablespoons golden corn syrup
1 tablespoon butter
4 ounces marzipan or almond paste
2 tablespoons ground California walnuts
Break the shredded wheat into small pieces in a bowl and set aside.
In a small pan over low heat, add syrup and butter. Cook until butter is melted. Pour onto the shredded wheat and mix to coat. Let cool until warm enough to form into 1-inch nests.
Knead marzipan with ground walnuts until well mixed. Divide the marzipan into three parts and add desired food coloring. Form into small eggs. Rest eggs in nests and place gently atop cupcakes.