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Easter Basket Cupcakes

Easter Basket Cupcakes
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Yellow cupcakes (homemade or from a mix)
Cupcake wrappers
Vanilla butter-cream icing
Sweetened shredded coconut
Green food coloring
Egg-shaped candies
Colored licorice whips
Wooden skewers


Once your cupcakes have cooled, place them into paper cupcake liners.

Prepare the icing and transfer it to a zip-top bag. An easy way to do this is to line a drinking glass with the bag (like you would a trash can), then use a rubber spatula to transfer the icing from the bowl into the bag, dragging the spatula against the bag-covered side of the cup as you go. 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 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.

Aimee Seavey


Aimee Seavey


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

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