Easter Basket Cupcakes

Name: Easter Basket Cupcakes
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 8 oz white fondant; 6 oz raspberry jam ((1/2 cup)); 3.75 oz shredded coconut ((1 1/4 cups)); Green food coloring; 6 oz candy eggs or other Easter candies ((1 cup)); 6 oz butter (at room temperature); 4.75 oz granulated sugar ((2/3 cup)); 5 oz brown sugar ((2/3 cup)); 2 eggs (at room temperature); 2 tsp vanilla extract; 8 oz buttermilk ((1 cup), at room temperature); 4 oz sour cream ((1/2 cup), at room temperature); 2 tbsp water; 7.8 oz all-purpose flour ((1¾ cups)); 3 oz unsweetened cocoa powder ((1 cup)); 1½ tsp baking soda; ½ tsp salt; 9 egg whites; 14 oz granulated sugar ((2 cups)); 1 lb unsalted butter (soft but still cool); 1 tbsp vanilla extract; 1/4 tsp salt

Instructions

Prep:1hCook:25min

With these Easter Basket Cupcakes, you can transform plain cupcakes into adorable miniature Easter baskets! They’re made with chocolate cupcakes, vanilla buttercream, and all of your favorite Easter candies! A note about the handles: the fondant handles should be made a day in advance, to give them time to harden before assembly. If you don’t have that time, or don’t want to bother with them, you can substitute licorice handles instead, or skip the handles entirely.

Updated at: Wed, 11 Jan 2023 03:49:03 GMT