desserts

Easter Basket Cupcakes

Name: Easter Basket Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 24
Cuisine: American,Canadian,
Ingredients: 1; 24 sugar ice cream cones; 1 package (2-layer size) white cake mix; 1 tsp (5 ml) yellow food colour (club house); 1/2 tsp (2 ml) pure lemon extract (club house); 1 container (450 g) vanilla frosting; food colour preparation 4 vials (club house); 24 pieces red string licorice cut into 4-inch (10-cm) lengths; 1 cup (250 ml) flaked coconut; 72 Jelly beans

Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets.

30 min

PREP TIME

20 min

COOK TIME

258

CALORIES

9

INGREDIENTS

Ingredients
Preparation
Related Recipes
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INGREDIENTS 24 SERVINGS

24 sugar ice cream cones
1 package (2-layer size) white cake mix
1 teaspoon (5 milliliters) Yellow Food Colour
1/2 teaspoon (2 milliliters) Pure Lemon Extract
1 container (450 grams) vanilla frosting
Food Colour Preparation 4-Vials
24 pieces red string licorice , cut into 4-inch (10-cm) lengths
1 cup (250 milliliters) flaked coconut
72 Jelly beans

What you'll need

Preparation

1 Preheat oven to 350°F (160°F). Trim off the bottom 2 to 3 inches (5 to 7.5 cm) of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.
2 Prepare cake mix as directed on package, adding yellow food colour and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.
3 Tint frosting with desired food colours. Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.