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Easter Basket Cupcakes

Easter Basket Cupcakes
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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 is grassy green.

Snip the corner off the bag of icing, and pipe a thin but substantial amount of icing on the top of the cupcake. Press a mound of coconut onto the icing, then add a bit more icing, and top with egg-shaped candies.

Using a large wooden skewer, poke two holes into the top of each cupcake, on opposite sides of each other. Insert the ends of a licorice whip into each of the holes. Trim first as necessary. The licorice will “stand” better if it has been exposed to the air for awhile.

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Aimee Seavey

Author:

Aimee Seavey

Biography:

Associate Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.

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