These edible Easter Baskets are a great treat for kids and adult alike. They look adorable, but the best part is – they’re relatively easy to make. A simple cupcake acts as the “basket” base (I chose coconut cupcakes), green-colored coconut is strikingly realistic Easter grass, tuck in a cookie handle, and mini chocolate eggs finish off the look. Just a couple of do-ahead steps, and you’ll be ready to assemble your own baskets!
Unfortunately, I cannot take creative credit for these too-cute cupcakes. These “Rabbit Hole” cupcakes are featured in the cookbook, Hello, Cupcake! which I picked up recently and have since fallen in love with. With cupcakes ranging from fish bowls, to sunflowers, to corn on the cob, authors Karen Tack & Alan Richardson have it all covered in this book. With the idea that all the cupcakes can be made by the home chef, using equipment and tools on hand, Track & Richardson display true creativity.
With a family Easter gathering on the horizon, I knew exactly what I would make. I have been waiting for an occasion worthy of these playful cupcakes. I did make this batch myself, following most of the directions, but of course, tweaking it a bit. When all the cupcakes are lined up together, hopefully it looks as if these bunnies are scurrying back into their holes, with only their fluffy tales left in sight. I will be honest that piping all the grass on each cupcake was quite a lot of work, so be warned that these treats are time consuming.
Check out Hello, Cupcake! at Amazon.com
These egg-shaped cupcakes are the perfect treat for Easter. With endless decoration possibilities, these individual cakes offer a fun twist on dessert for the holiday. And the best part is, they taste as good as they look!
For these fun little cakes, you will need a special “egg” baking pan. I came across mine years ago at Williams-Sonoma, but they have become so popular, you can find them at various kitchen supply stores. Wilton carries a “Mini Egg Pan” that can be found at craft supply stores or on their website. Ok, so once you have the pan, the rest is relatively simple. I am about to share a massive secret, one which at times I thought I would take to the grave: More often than not, I use box cake mix. I know that many of you are thinking, “what self-respecting pastry chef uses a box cake mix?” I admit it, I do. I find the box cakes produce a fluffy, moist cake and you simply can’t beat the convenience factor. Now, these mixes are not all the same and are not suitable for all uses. For example, when I make wedding cakes, I do not use the box cake mix. (more…)