By Annisette on April 05, 2007
Photo by kween_bee3
Photo by kween_bee3
"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."
Serving Size: 1 (1614 g)
Servings Per Recipe: 1
"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."
"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."
"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"
"I made for Easter day at my house and the kids really loved these little basket cupcakes! I used the Cadbury speckled chocolate eggs in place of the jelly beans. They looked so cute and tasted as good as they looked!"
"My nieces and nephews are going to love these! They look so cute and are so nice and moist and taste so good!"
"My great grandchildren went crazy over these. I made them and filled little Easter baskets with homemade goodies. They were so cute. I used the Cadbury Speckled Easter Eggs for the top, setting them into colored frosting and colored coconut (grass), and the kids eyes were big as saucers when they finally got to bite into them after dinner."
"This is a review for the decorating idea, not the recipe. And even then I shortcut it and didn't use the waffle bowl or licorice handle. But I still wanted to give credit where credit was due. I used a lemon cupcake and frosting recipe from Vegan Cupcakes Take Over the World."