Easter Basket Cupcakes

Growing up, we could always count on Dad’s Easter Cake. He baked a layer cake, frosted it with green-tinted buttercream and topped his cake with coconut that had also been tinted green for the grass. Dad made a big handle for his Basket Cake by folding a large sheet of foil into just the right size and bending it into shape.

When Kiddo was just a kid, I adapted Dad’s cake to use with Cupcakes instead. Often Kiddo brought the cupcakes to school on the last day before Spring Break. These cupcakes are also fun to bring to a family gathering at Easter as cupcakes are sure to be a hit with children and adults alike. While mine forego the coconut, you can always add that final touch. To tint the coconut green, simply put grated coconut flakes into a plastic bag, then add food coloring until the desired color in reached. Massage coloring into the flakes between additions and store in the bag until ready to use.

Easter Basket Cupcakes:
24 Pipe Cleansers
Assorted Egg Shaped Candies such as jelly beans or Chocolate Malt Robin Eggs
2 Cupcake Tins
24 Cupcake Liners
Green Food Coloring Gel

Ingredients – Cup Cakes
1 Box French Vanilla Cake Mix
3 Eggs
1/2 Cup Vegetable Oil
1 Cup Water

Place eggs and oil in mixing bowl. Mix until frothy and well blended. Add water, mix until blended.

Add cake mix, blend for 30 seconds on low, 2 minutes longer on medium-high.

Preheat oven to 325-degrees. Line 2 cupcake tins with liners.

Divide batter into tins, filling about 2/3 full using a small ladle.

Bake in oven for about 15-20 minutes.

Let cool in tins for about 10 minutes, then transfer to a cooling rack and cool completely.

While cupcakes cool, make frosting. See below.

Buttercream Frosting
1/4 Cup Solid Butter-Flavored Vegetable Shortening
3/4 Cup Butter, Softened
1 teaspoon Vanilla extract
4 Cups sifted powdered Sugar
3-4 Tablespoons Light Corn Syrup

Cream butter and shortening with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl between additions and after the last of the sugar has been added. When all sugar has been mixed in, the frosting will appear to be dry. Add corn syrup one tablespoon at a time and beat a medium speed until light and fluffy. Color with green food coloring gel to desired color. Keep frosting covered with a damp cloth until ready to use.

To Assemble: Bend pip cleaners into a U shape to fit just inside cupcake. Make sure cleaners are bent in such a way as to hold their shape. Set aside.

Spread a small amount of frosting as a base over each cupcake. Place remaining frosting into a pastry bag fitted with desired tip such as a leaf a star or small strait hole to “pipe” grass.

Place a few egg-shaped candies onto the center of each cupcake, press down lightly to secure in place. Insert U-shaped pipe cleaners to form handles for baskets.

Place on a large serving platter and set aside until ready to serve.

Note: Cup Cakes can be made up to 1 day in advance to the point of frosting. Place candied eggs and pipe cleaners on cup cakes just before serving to avoid damage.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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