In my family, Easter has always been a pretty big deal. While we no longer have any small children in the family, we still have big clue hunts that ends in everyone getting their own unique Easter basket (even adults). As you can see, it’s a pretty big family gathering for the holiday. One of the things I enjoy the most, however, is baking for everyone. To me, nothing is better than seeing everyone light up after Easter dinner, especially if they see a very cute, appealing treat. Wanting to be a bit more creative this year, I decided to do some kitchen experimentation and created the cutest edible Easter baskets out there!
As you can see, everyone from this cute mini cake basket is edible, allowing kids and adults alike to have their very own Easter basket! Best of all, these are super easy to make, allowing you to impress friends and children alike with these cute little desserts. Just don’t be surprised if everyone asks you how you made these Cupcake Easter Baskets!
Note: Special thanks to my friend Carla from Adventures of a Nurse for helping me with this recipe and pictures!
- 2⅔ cups sugar
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 2 large eggs
- 2 large egg yolks
- ⅔ cup milk
- ⅔ cup water
- 2½ teaspoons pure vanilla extract
- 2⅔ cups all-purpose flour
- 1⅓ cups cake flour
- 4 teaspoons baking powder
- ½ teaspoon fine salt
- Package of Waffle Bowls
- ¾ cup butter, softened
- 2 packages (3 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 1 teaspoon water
- 4 drops green food coloring
- 1-1/2 cups flaked coconut
- Jelly beans (I prefer YumEarth's Organic Jelly Beans)
- 4 large sugar cone bowls
- Preheat oven to 350 degrees.
- Mix the sugar and butter until its creamed (about 1 -2 minutes).
- Add the eggs and yolks to the butter mix one at a time. Mix thoroughly.
- Add milk, water, and vanilla to the butter mixture. Mix thoroughly.
- Using a different bowl, mix together the flour, baking powder, and salt.
- Mix the dry ingredients with the wet ingredients until fully mixed.
- Evenly pour the batter in large sugar cone bowls (about ¾ of the way full).
- Back for 18 to 25 minutes. You know they are finished when the cake is firm but springs back gently when pressed.
to coolcompletely before icing.
- Mix butter, cream cheese, and vanilla until smooth.
- Gradually add confectioners' sugar. Mix well.
- Once fully blended, ice mini cakes.
- Combine water, food coloring to a re-sealable plastic bag. Mix well.
- Add coconut to a plastic bag. Mix well or until the color is even on coconut. Sprinkle over cakes.
- Decorate with jelly beans and candies of choice.