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Edible Easter Basket Cupcakes

5.0/5 rating (1 votes)
  • Serves: 12
  • Complexity: easy
Edible Easter Basket Cupcakes

Ingredients

  • 1 dozen cupcakes
  • 1 bag jelly beans
  • 2 cups white icing
  • Sweetened coconut, colored with green food coloring

Directions

  1. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.

    Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color

    Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the "nest" of coconut.

    Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.

    Put one cupcake basket by each place setting at Easter brunch or give them as gifts.

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