Easter Basket Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASTER BASKET CUPCAKES

Gather the kids and make sweet, edible Easter baskets!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 5



Easter Basket Cupcakes image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped Fluffy White Frosting
Green-colored sour candy separated into strips
Jelly beans or other desired candies

CUPCAKE EASTER BASKETS

These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. -Julie Johnston, Shaunavon, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19



Cupcake Easter Baskets image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. , Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes., Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.

Nutrition Facts : Calories 351 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Chocolate licorice twists
Chocolate egg candy

EASTER BASKET CUPCAKES

My mother and I would make these when I was growing up, and I had just as much fun sharing the same experience with my own children when they were young. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 27



Easter Basket Cupcakes image

Steps:

  • Preheat oven to 350°. Line 30 muffin cups with paper liners. In a large bowl, beat eggs, sugars, oil and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple and coconut., Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until blended. Beat in orange zest and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes., In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies, as desired. Refrigerate until serving.

Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 253mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

4 large eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 pound carrots, grated
2 cups chopped walnuts, toasted
1 can (8 ounces) crushed pineapple, drained
1 cup sweetened shredded coconut
FROSTING/DECORATIONS:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated orange zest
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 teaspoon water
2 to 4 drops food coloring
3 cups sweetened shredded coconut
Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

EASTER BASKET CUPCAKES

These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the waffle bowls used for ice cream. The cupcakes can be stored for up to 1 day at room temperature. After a day, the cupcakes will begin to pull away from the sides of the waffle bowls. Times are approximate. Cooking time includes allowing the cakes to cool for 30 minutes before frosting.

Provided by Annisette

Categories     Dessert

Time 1h30m

Yield 10 cupcakes

Number Of Ingredients 16



Easter Basket Cupcakes image

Steps:

  • MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.
  • Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside.
  • In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
  • Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed.
  • Fill each waffle bowl with a heaping 1/2 cup batter.
  • Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
  • Place pan on wire rack to cool for 5 minutes.
  • Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
  • MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).
  • Add confectioners' sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff.
  • Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc.
  • MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green.
  • Add more food coloring if needed.
  • TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.
  • Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
  • Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Twizzler over the cupcake and insert the other end in the opposite side of the cupcake.

Nutrition Facts : Calories 642, Fat 29.9, SaturatedFat 11, Cholesterol 64, Sodium 542.7, Carbohydrate 90.1, Fiber 0.8, Sugar 76, Protein 5.2

10 waffle bowls (the type used for ice cream sundaes)
1 (18 1/4 ounce) box white cake mix
3 1/2 ounces vanilla instant pudding mix
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
2 large egg whites
1 tablespoon coconut flavoring (or substitute another flavoring) (optional)
8 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
3 -4 tablespoons milk
1 teaspoon pure vanilla extract (or other extract)
3/4 cup sweetened flaked coconut
3 drops green food coloring
2 cups jelly beans (this is approximate)
10 pieces red licorice, each 9 1/2 inches long (strawberry-flavored Twizzlers, for example)

ROBIN'S EGG EASTER BASKET CUPCAKE

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 1 cupcake

Number Of Ingredients 20



Robin's Egg Easter Basket Cupcake image

Steps:

  • Dip cupcake top into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.
  • Preheat oven to 350 degrees 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 3 batches to the wet, pulsing, 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 prepared 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.
  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

1 vanilla cupcake, recipe follows
Basic Glaze Icing, tinted light blue
Green coconut grass
3 large (about 3/4 to 1-inch) pastel malted milk eggs
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
3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)

More about "easter basket cupcakes recipes"

EASTER BASKET CUPCAKES | CLUB HOUSE CA
1 Preheat oven to 350°F (160°F). Trim off the bottom 2 to 3 inches (5 to 7.5 cm) of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.)
From clubhouse.ca
Cuisine American,Canadian
Category Desserts,Cake And Cupcakes
Servings 24


25 EASY EASTER CUPCAKES - INSANELY GOOD
10. Vanilla Cupcakes with Cream Cheese Frosting. These are simple vanilla cupcakes with cream cheese frosting, but sometimes, chic simplicity is all you’ll need. If you’re looking for something easy to make, easy to decorate, and easy to enjoy, these vanilla cupcakes should be just the thing. 11.
From insanelygoodrecipes.com


EASY EASTER BASKET CUPCAKES - SLAP DASH MOM
1 teaspoon key lime zest or 1 teaspoon lemon zest. 4 -5 cups confectioners' sugar. Combine ingredients in bowl and mix well. If icing is too thin you can add more confectioners' sugar a little at a time. Green Coconut Grass. In a zip loc bag, combine 2 teaspoons water with 9 drops green food coloring.
From slapdashmom.com


EASTER BASKET CUPCAKE RECIPES ALL YOU NEED IS FOOD
Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.
From stevehacks.com


EASTER BASKET CUPCAKES - A CANADIAN FOODIE
I never tire of these Easter Basket cupcakes. Granted, thirty years ago they made a much bigger impression on the younger population when arriving in the classroom on huge trays decked out in all their Easter splendor. In those days, one could find the little chenille chicks in yellow, pink and blue with long tail feathers glued to a strip of ...
From acanadianfoodie.com


EASTER BASKET CUPCAKES: CUTE CENTERPIECES & DESSERTS
Preheat oven to 350°. Trim off the bottom of the ice cream cones (perhaps 2 to 3 inches). The cones should be slightly taller than the cups in your muffin tin) Wrap bottom of cones in small pieces of greased foil. Spray the muffin pan with no stick cooking spray and place cones in muffin pans.
From socialmoms.com


20 ADORABLE EASTER CUPCAKES YOU'LL WANT TO BAKE AGAIN AND AGAIN
These cute chick cupcakes are crafted by topping vanilla cupcakes with doughnut holes, covering the whole thing in yellow-tinted frosting, and dusting with colored flaked coconut for feathers. Use a candy corn or jellybean half for the beak, and chocolate chips for …
From myrecipes.com


EASTER BASKET CUPCAKES -- YANKEE MAGAZINE - NEW ENGLAND TODAY
Zip the bag shut and press the icing down into one corner. Place 1 cup of shredded coconut into a bowl, then add a few drops of green food coloring. Cover the bowl tightly with plastic wrap, then shake to mix the food coloring into the coconut. Keep your hands firmly on the sides of the bowl. Add more food coloring if needed until your coconut ...
From newengland.com


RED VINES EASTER BASKET CUPCAKES
3. Beat the butter for 3 minutes, until very creamy. 4. Add ½ of the powdered sugar and mix on low speed until combined. 5. Add the remaining powdered sugar. Mix on low speed until combined. 6. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.
From redvines.com


ADORABLE EASTER BASKET CUPCAKES | MY SEMI DESIGNED LIFE
Have fun with these! I hope you decide to try your own hand at these Easter basket cupcakes this Spring! Vanilla Easter Cupcakes. Print Recipe Pin Recipe. Course Dessert. Servings 12 Cupcakes. Ingredients . 1 1/3 Cup Flour spooned and leveled; 1 Tsp Baking Powder; 1/2 Tsp Baking Soda; 1/4 Tsp Salt; 1/2 Cup Unsalted Butter At room temperature; 1 Cup …
From mysemidesignedlife.com


EASTER BASKET CUPCAKES | GENERAL MILLS CONVENIENCE AND FOODSERVICE
Easter Basket Cupcakes. Tint coconut with your choice of food colorings. Tinting the coconut: Place the coconut in a plastic bag. Add desired food coloring. Seal the bag and shake well until the coconut turns color. Pipe Vanilla or Cream Cheese Ready-to-Spread Icing on cupcake to cover. Sprinkle coconut on top before icing sets to resemble grass.
From generalmillscf.com


ADORABLE EASTER CUPCAKES | ALLRECIPES
Easter Bunny Cupcakes. "Everyone will adore these cute Easter bunny cupcakes with marshmallow ears," says Lucy about this darling Easter cupcake decorating idea. "The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests."
From allrecipes.com


EASY VEGAN EASTER CUPCAKES - SIMPLE VEGAN RECIPES
Preheat oven to 350F and line muffin pan with paper liners. Dry ingredient mix: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Wet ingredient mix: In a smaller bowl, cream together the vegan butter and …
From glueandglitter.com


HOW TO MAKE ADORABLE EASTER BASKET CUPCAKES | BUDGET EARTH
Vanilla cake: Preheat oven to 350 degrees. Mix the sugar and butter until its creamed (about 1 -2 minutes). Add the eggs and yolks to the butter mix one at a time. Mix thoroughly. Add milk, water, and vanilla to the butter mixture. Mix thoroughly. Using a different bowl, mix together the flour, baking powder, and salt.
From budgetearth.com


EASTER BASKET CUPCAKES | MCCORMICK
258. Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets. 1 Preheat oven to 350°F. Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray.
From mccormick.com


EASTER EGG BASKET CUPCAKES - SIX SISTERS' STUFF
Instructions. Prepare the cupcakes as directed on the box. In a ziplock bag, combine the coconut with the food color, and shake it up until the coconut is green. Decorate your Cupcakes by spreading on frosting, topping it with coconut and jelly beans, then adding your pipe cleaner basket holder.
From sixsistersstuff.com


BEST ROBIN'S EGG EASTER BASKET CUPCAKE RECIPES - FOOD …
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. Step 4. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then …
From foodnetwork.ca


EASTER BASKET CUPCAKES - PREPPY KITCHEN
Roll out some brown fondant and twist together. Cut a short section and form into a “U” shape. Set aside to dry overnight if possible. Remove your cooled cupcakes from their papers and spread a thin layer of chocolate buttercream on. Use a #47 piping tip to pipe the basket pattern. Start with a vertical line.
From preppykitchen.com


EASTER BASKET CUPCAKES - SUGARHERO
In a separate bowl, mix together buttermilk, sour cream, and water/coffee. In another separate bowl, sift together flour, cocoa powder, baking soda, and salt. With the mixer on low, add 1/4 of the flour mixture. Mix until the flour streaks disappear, then add 1/3 of the liquid.
From sugarhero.com


12 EASY EASTER CUPCAKES - SHARP ASPIRANT
4. Carrot Patch Cupcakes. Get The Full Recipe On Country Living. As a cute thank you, leave one out for the Easter Bunny. These are elevated by the mini terra-cotta pots! 5. Spring Chick Cupcakes. Get The Full Recipe On Sugar Hero. Spring Chick Cupcakes are both an Easter recipe and a kid-friendly project!
From sharpaspirant.com


EASTER BASKET CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
Steps. 1. Heat oven to 350ºF. (325ºF for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. 2. Frost with frosting. Use candy strips for handle on each. Decroate with Jelly beans and other candies. Store loosely covered.
From lifemadedelicious.ca


HOW TO MAKE EASTER BASKET CUPCAKES RECIPE - DIVAS CAN COOK
Preheat oven to 350. ) In a large bowl, whisk together flour, sugar, baking powder, and salt. ) Add in shortening, half n half, sour cream, egg, almond extract and vanilla extract. ) Mix on medium speed until well combined. ) Pour the batter into the cupcake liners.
From divascancook.com


EASTER BASKET CUPCAKES | SNACK RECIPES | GOODTOKNOW
To make this cupcake recipe, preheat the oven to 160°C/375°F/Gas Mark 3 and line your baking tray. Add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the cakes will be greasy. Fill the cases with an …
From goodto.com


EASTER BASKET CUPCAKES WITH SPECKLED CHOCOLATE EGGS ~ THE …
Chocolate Chip Cupcakes. 1 Heat the oven 350 degrees. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high again for 2 to 3 minutes. Scrape down the sides of the bowl once more.
From thesweetnerd.com


20 CUTE EASTER CUPCAKES | BEST EASTER CUPCAKE IDEAS
Little Lamb Pull-Apart Cupcakes. This elaborate Easter dessert is surprisingly easy to pull off –– and fun. Kids will enjoy bringing the lamb to life by helping to decorate the face and legs ...
From foodnetwork.com


EASTER BASKET CUPCAKES - BLUESKY AT HOME
Place 6 ~ 8 of the pastel candies on top of the “grass”, pressing down to stick. Use a variety of colors for the best look. 5. Cut each pipe cleaner in half ~ about 6 inches. 7. Bend the pipe cleaner into a half circle to make the basket handles and place on each side of the cupcake, gently pushing into the cupcake. 8.
From blueskyathome.com


EASY EASTER BASKET CUPCAKES - FAR FROM NORMAL
1.The first thing you’ll want to do is pipe a single layer of frosting on your cupcake and sprinkle it with decorative sugar. 2.Next chop your Twizzlers in half, create the handle of the Easter basket by pressing each end of the Twizzler into the cupcake.
From werefarfromnormal.com


EASTER BASKET CUPCAKES - MY FOOD AND FAMILY
Easter Basket Cupcakes
From myfoodandfamily.com


EASTER BASKET CUPCAKES | RECIPES WIKI | FANDOM
Contributed by World Recipes Y-Group cupcake pan liners 1 pkg. ready mix cake mix (follow directions on box) 1 can ready-made frosting (white or vanilla), or make your own 1 pkg. coconut 1 (16 oz) pkg. red Twizzlers candy 1 pkg. jelly beans green food coloring Follow directions on cake mix box for making cupcakes. Prepare as directed; let cool. Frost cupcakes. In bowl or …
From recipes.fandom.com


HERSHEY'S EASTER BASKET CUPCAKES | RECIPES
Wire Rack. Bowl. 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
From hersheyland.com


EASTER BASKET BUTTERMILK CUPCAKES | SYRUP AND BISCUITS
1 cup buttermilk. 1 can cream cheese frosting. Make the cupcakes: In a medium bowl, stir together flour, baking soda, baking powder and salt. Mix together sugar and butter in a large bowl. Beat with an electric mixer until butter and sugar becomes creamy. Beat in the egg, vanilla and almond extracts until mixture is smooth.
From syrupandbiscuits.com


EASY EASTER BASKET CUPCAKES RECIPE - EATING ON A DIME
Mix sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time. Add the milk, water, and vanilla and blend. In separate bowl mix flour, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet mixture.
From eatingonadime.com


11 EASY EASTER CUPCAKE IDEAS - FOOD.COM
Easter Basket Cupcakes "I made these for Easter day at my house and the kids really loved these little basket cupcakes! I used the Cadbury speckled chocolate eggs in place of the jelly beans. They looked so cute and tasted as good as they looked!" -Little Miss Cheffie. recipe Lollipop Flower Pots "Very cute and a big hit at my daughter's birthday party. I would highly …
From food.com


EASTER BASKET CUPCAKES: AS FUN TO MAKE AS THEY ARE TO EAT!
Easter Basket Cupcakes are as fun to make as they are to eat and a sweet ending to your Easter brunch! You can set up a cupcake bar so kids can customize their Easter basket cupcakes with the color of their Easter grass and candy of choice. . .jelly beans, Jordan Almonds, Easter PEEPS, foil wrapped chocolate bunnies or chicks and candy handles. . . a …
From homeiswheretheboatis.net


EASTER BASKET CUPCAKES - MY FOOD AND FAMILY
Pierce tops of cupcakes with fork. Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
From myfoodandfamily.com


EASTER BASKET CUPCAKES RECIPE | RECIPELAND
Use zip-lock bag to make a few different color coconut flakes, add coconut flakes into zip-lock bag, then drop one or two (or as needed)drops of food color, and shake zip-lock bag until coconut flakes change into another color, separate different color into different small bowl. Frost cupcakes evenly with colored frosting.
From recipeland.com


EASTER CUPCAKES | MCCORMICK
From polka-dotted eggs to pastel treats, Easter fun comes in many colors. Make memories even brighter with a pop of color and a whole lot of flavor. Make memories even brighter with a pop of color and a whole lot of flavor.
From mccormick.com


12 CUTE EASTER CUPCAKE IDEAS! - FORKLY
From cute bunny cupcakes to butterflies and bees, we have 12 great ideas to transform boring cupcakes into festive Easter treats this year. Here are 12 cute Easter cupcake ideas: 1. Licorice Easter Basket Cupcakes. Make any cupcake into a fun Easter-themed snack by adding shaves of green coconut, a few jelly beans and a licorice handle.
From forkly.com


EASTER BASKET CUPCAKES - RED VINES
In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy. Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 ...
From redvines.com


EASTER BASKET CUPCAKES WITH COCONUT GRASS AND JELLY BEAN EGGS
To make the basket handles: Roll a small rectangular piece of tinfoil into a tube shape. Wrap a piece of ribbon around the tube (hold in place with staples). Then bend into a handle shape and add a bow. To decorate cupcakes: Once cooled frost with a generous amount of frosting. Sprinkle coconut on top and add 3 or 4 jelly beans.
From rockabyeparents.com


EASTER CUPCAKE RECIPES | ALLRECIPES
Easter Bird Nest Cupcakes. 2. These cute Easter cupcakes are decorated with chocolate buttercream and chocolate sprinkles to make a nest, with each nest holding three chocolate eggs in the centre. Kids will love to help make these Easter cupcakes! By Allrecipes Member.
From allrecipes.com


EASTER BASKET CUPCAKES - BAKE IT WITH LOVE
Bake at 350 degrees F (175 degrees C) for 15-22 minutes. Check your cupcakes using an inserted toothpick. The toothpick should come out clean, with no dough clinging to it. Remove from oven and allow to cool for a few minutes in the baking pan before transferring to a wire cooling rack to cool completely.
From bakeitwithlove.com


THE BEST EASTER CUPCAKE RECIPES AND IDEAS FOR 2022
Get the recipe: Easter egg hunt cupcakes. Push your cupcake decorating skills to the next level. 13. Easter basket cupcakes. Skill level: Medium | Makes: 12 | Total time: 1hr 30 mins. These impressive Easter egg baskets are actually a lot easier than you might think to make and are sure to wow your friends and family.
From goodto.com


Related Search