Easter Basket Cupcakes
Easter is a holiday with solid sugar ties. Each spring we are presented with baskets of sweetness (actual baskets!) in the form of fluffy yellow marshmallow chicks, great handfuls of shiny jelly beans, and enormous chocolate eggs with oozing semi-liquid sugary centers. My teeth hurt just thinking about it.
Cavities aside, the annual Easter Basket sugar overload is a beloved tradition, and like all good things, it deserves to be reinterpreted in cupcake form!
The bright pastel hues of the Easter season are a welcome sight for our tired winter eyes. I started by making a batch of vanilla mini-cupcakes and simple butter-cream icing. You can bake the cupcakes with or without a paper wrapper, but to assemble the baskets you’re going to want to remove the original wrapper (if you used them), then put the cupcake in a new wrapper. The “loose fit” of the wrapper will catch the coconut grass you’re putting on top!
To dress them up I dyed some sweetened shredded coconut green, then chose egg-shaped candy and pastel-hued “licorice” handles from the dizzying aisle of Easter-themed candy at my local drugstore.
If you want to cut back a little on the crafty steps, you can make full-sized cupcakes and still cover them in the coconut, but with just one egg nestled in the center. I found peanut butter filled eggs to be particularly delightful.
How to make Easter Basket Cupcakes