Recipe by Annisette
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.
Top Review by helen.harrison
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.
- 10 waffle bowls (the type used for ice cream sundaes)
- 517.37 g box white cake mix
- 99.22 g vanilla instant pudding mix
- 118.29 ml milk
- 118.29 ml vegetable oil
- 2 large eggs
- 2 large egg whites
- 14.79 ml coconut flavoring (or substitute another flavoring) (optional)
- 118.32 ml unsalted butter, at room temperature
- 709.77 ml confectioners' sugar, sifted
- 44.37-59.16 ml milk
- 4.92 ml pure vanilla extract (or other extract)
- 177.44 ml sweetened flaked coconut
- 0.19 ml green food coloring
- 473.18 ml jelly beans (this is approximate)
- 10 piece red licorice, each 9 1/2 inches long (strawberry-flavored Twizzlers, for example)
Directions See How It's Made
- MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.
- 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.
- In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
- 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.
- Fill each waffle bowl with a heaping 1/2 cup batter.
- Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
- Place pan on wire rack to cool for 5 minutes.
- Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
- MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).
- 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.
- 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.
- 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.
- Add more food coloring if needed.
- 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.
- Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
- 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.