Adorable Easter Desserts

BakeThese desserts are guaranteed to ‘hop away’ as soon as they hit the Easter table.  Cute, whimsical treats no one will be able to resist.  

Mini Easter Cheesecakes

Ingredients:

20 chocolate or vanilla wafer cookies

2 8-ounce packages of cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 eggs, slightly beaten

1/3 cup sour cream

1 1/2 cups chopped SNICKERS® Bars

2 cups flaked coconut

Green food coloring

2 cups M&M’S® Brand Speckled Chocolate Eggs

Mini muffin tin

Mini muffin paper liners

How To: 

  1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
  2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
  3. Spoon mixture into muffin cups and bake in a preheated 375ºF oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve.

To serve:

Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M’S® Brand Speckled Chocolate Eggs. Serve at room temperature.

Bunny Puffs

bunny puffs

Ingredients:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

8 miniature chocolate-covered peanut butter cup candies, unwrapped

8 white miniature marshmallows, cut in half

4 pink miniature marshmallows, cut in half

16 blue miniature candy-coated semi-sweet chocolate baking bits

How To:

  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray paper with cooking spray.
  2. Unroll dough and separate into 8 triangles. Place 1 peanut butter cup in center of 1 triangle. Gently stretch corners closest to and farthest from cup together at top of cup, pinching edges together to seal around cup. Pull up third corner; firmly pinch edges to seal. Place on cookie sheet; twist 2 longest tips of dough to make ears. If desired, bend down longer ear. Repeat with remaining dough triangles and peanut butter cups, shaping and trimming dough as needed for desired shape.
  3. Bake 8 to 9 minutes or until puffs begin to brown. Place 2 white miniature marshmallow halves and 1 pink marshmallow half on center of each for bunny nose. Bake 1 to 2 minutes longer or until puffs are golden brown and marshmallows are slightly puffed.
  4. For eyes, immediately place 2 blue baking bits on white miniature marshmallows for pupil; remove puffs to cooling rack.

Any bite-size candy or a large marshmallow can be used in place of peanut butter cups. If using a marshmallow, take extra care to seal dough securely because marshmallows will puff up during baking.  For extra decoration, sprinkle pink sugar on the bunny’s ears.

Easter Bunny Cupcakes

easter bunny cupcakes

Ingredients:

1 to 2 cans vanilla frosting (16 ounces each)

Green paste food coloring

Cupcakes and miniature cupcakes of your choice

Candy-coated sunflower kernels

Assorted stick chewing gum

Jumbo heart sprinkles

Canned chocolate frosting

Miniature marshmallows

Corn syrup

White nonpareils

How To:

  1. Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.
  2. For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.
  3. Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.
  4. For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. 

Use of a coupler ring will allow you to easily change pastry tips for different designs.

Coconut Marshmallow Nests

(Recipe courtesy of Hersheys.com)

coconut marshamallow nests

(Makes 12 nests)

Ingredients:

½ teaspoon water

3 to 4 drops green or other food color

1-1/4 cups MOUNDS Sweetened Coconut Flakes

2/3 cup miniature marshmallows

1 tablespoon plus 1 teaspoon butter

HERSHEY’S Candy-Coated Milk Chocolate Eggs

How To:

  1. Combine water and food color in small bowl or small jar with cover or re-sealable plastic bag. Add coconut; toss with fork or shake closed jar or plastic bag until coconut is evenly coated.
  2. Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Stir in tinted coconut.
  3. Line tray or cookie sheet with wax paper. Drop coconut mixture in 12 equal mounds onto prepared tray. Shape coconut mounds with moistened fingers into small nest shapes. Cool completely. Allow to air dry until slightly hardened. Fill with milk chocolate eggs.

Cupcake Bunny Cake

(Recipe courtesy of Betty Crocker)

cupcake bunny cake

Ingredients:

Cake

1 box Betty Crocker® SuperMoist® cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

Platter, tray or foil-covered cardboard (about 16×14 inches)

Decorations and Frosting

1 bag (10.5 oz) miniature marshmallows (white)

2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting

Betty Crocker® pink or red gel food color

2/3 cup pink miniature marshmallows (from 10.5 oz bag fruit flavored miniature marshmallows)

2 snack size dark chocolate-covered peppermint patties (from 12 oz bag)

1 tube (0.68 oz) Betty Crocker® black decorating gel or 3 to 4 pieces black string licorice

How To:

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  2. Pour bag of miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter as shown on diagram, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
  3. Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of the nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.)

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