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!
Photo: Aimee Seavey
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.
Photo: Aimee Seavey
Once you’ve got your ingredients ready, assembling these mini-cupcake Easter Basket treats is a snap, and would be a great project or kids.
Photo: Aimee Seavey
And the result is pretty darn cute.
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Adorable! My 2.5 year old son will love these! Thanks, Amy!