Wednesday, March 3, 2010

Edible Easter Basket Cupcakes

1 dozen cupcakes
1 bag jelly beans
2 cups white icing
Sweetened coconut, colored with green food coloring

First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the "nest" of coconut.
Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
Put one cupcake basket by each place setting at Easter brunch or give them as gifts.

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