Adorable and simple, this Easter cupcake hack is the perfect dessert for the holiday.
Cut the unfrosted cupcakes in half before you bake them.
A snippet of straw can then be used as the umbrella's handle.
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:
Combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk, whisk, and set aside for five minutes.
The combination of a brown sugar cake mix with a little salty icing makes these salted caramel cupcakes the epitome of a perfect dessert.