Easter Basket Cupcakes
The Easter Bunny is on the way! Wouldn’t that just be a great thing. Think of it! Wake up in the morning and some bunny has left a basket full of chocolate goodies. That’s my idea of the perfect intruder (as long as he only leaves chocolate and doesn’t take anything). I started thinking that it would be a great time to start posting recipes for Easter so everyone can plan just what goodies they’d like to make. I have a great chocolate cake recipe that is very versatile and can be used for cake mold, bundt pans, cupcakes, etc. Times for baking is the only adjustment. It works great, as any recipe would, as long as the pans are only filled about 2/3 full. In order to make the basket cupcakes, follow the recipe! These would be great for an Easter buffet, school function, or any other festive gathering!
Easter Basket Cupcakes
1 ¾ c. flour 2 cups sugar
¾ c. baking cocoa 1 ½ tsp. bak. soda
1 ½ tsp. bak. powder 2 eggs
1 tsp. salt 1 cup milk
½ c. veg. oil 2 tsp. vanilla
1 cup boiling water
1. Combine dry ingredients
2. Add remaining ingredients except boiling water. Beat 2 minutes.
3. Stir in boiling water.
Bake: 350ْْ for 20-25 minutes in Easter cup cake liners. Makes 24. Make sure to fill cupcake liners only 2/3 full.
Basket decorations:
24 licorice sticks
coconut
2-3 drops green food coloring
assorted small Easter candies
Cool cupcakes and frost with fluffy frosting. Place tinted frosting on the top and decorate with small candies!
Fluffy Frosting
Thicken over low heat and cool:
3 tbsps. flour
¾ c. milk
pinch salt
Cream: ¾ c. sugar
¾ c. shortening
1 tsp. vanilla
Add to flour mixture and beat until fluffy.
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