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    You are in: Home / Recipes / Easter Basket Cupcakes Recipe
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    Easter Basket Cupcakes

    Easter Basket Cupcakes. Photo by kween_bee3

    1/7 Photos of Easter Basket Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Annisette's Note:

    These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the waffle bowls used for ice cream. The cupcakes can be stored for up to 1 day at room temperature. After a day, the cupcakes will begin to pull away from the sides of the waffle bowls. Times are approximate. Cooking time includes allowing the cakes to cool for 30 minutes before frosting.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    CUPCAKES

    • 10 waffle bowls (the type used for ice cream sundaes)
    • 1 (18 1/4 ounce) box white cake mix
    • 3 1/2 ounces vanilla instant pudding mix
    • 1/2 cup milk
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 2 large egg whites
    • 1 tablespoon coconut flavoring (or substitute another flavoring) (optional)

    BUTTERCREAM FROSTING

    BASKETS

    • 3/4 cup sweetened flaked coconut
    • 3 drops green food coloring
    • 2 cups jelly beans (this is approximate)
    • 10 pieces red licorice, each 9 1/2 inches long (strawberry-flavored Twizzlers, for example)

    Directions:

    1. 1
      MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.
    2. 2
      Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside.
    3. 3
      In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
    4. 4
      Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed.
    5. 5
      Fill each waffle bowl with a heaping 1/2 cup batter.
    6. 6
      Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
    7. 7
      Place pan on wire rack to cool for 5 minutes.
    8. 8
      Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
    9. 9
      MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).
    10. 10
      Add confectioners' sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff.
    11. 11
      Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc.
    12. 12
      MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green.
    13. 13
      Add more food coloring if needed.
    14. 14
      TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.
    15. 15
      Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
    16. 16
      Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Twizzler over the cupcake and insert the other end in the opposite side of the cupcake.

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    Ratings & Reviews:

    • on April 08, 2010

      55

      My son and I made these for Easter and they were a huge hit! Absolutely adorable! We used store-bought chocolate icing (after all there's dirt under the grass, right?). Also I found that in dying the coconut if I put a little water in the bag along with the food coloring and then kneeded it for a while it worked a little better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2010

      55

      Delicious and oh so pretty. The highlight of our Easter meal. I made them in cupcake tins and omitted the licorice and still worked well. The cupcakes themselves are extremely moist and would be a great go-to recipe without the Easter toppings.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      I made these cute little easter baskets this year everyone was excited about them I made 2 batches one with white cake and one with chocolate cake I found that you can use the large rubber muffin cups instead of the tin foil and it works perfect

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Easter Basket Cupcakes

    Serving Size: 1 (1614 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 641.9
     
    Calories from Fat 269
    41%
    Total Fat 29.9 g
    46%
    Saturated Fat 11.0 g
    55%
    Cholesterol 63.9 mg
    21%
    Sodium 542.6 mg
    22%
    Total Carbohydrate 90.0 g
    30%
    Dietary Fiber 0.7 g
    3%
    Sugars 76.0 g
    304%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    waffle bowls

    jelly beans

    red licorice

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