Easter Cupcake Animals
(courtesy of DisneyFamily.com)
- 1- 18.25 ounce box devil’s food cake mix, Duncan Hines or Betty Crocker
- 1- 16 ounce tub vanilla frosting, Betty Crocker rich & creamy frosting
- yellow food coloring
- 2/3 cup sweetened flaked coconut
- 1 tube black writing icing
- red fruit leather
- 1- 16 ounce tub vanilla frosting, Betty Crocker rich & creamy frosting
- mini marshmallows
- pink decorating sugar
- 6 malted milk balls
- 12 brown mini M&M’s or other mini candies
- 24 mini Tootsie Rolls
- Preheat the oven to 350 F. Line a standard muffin pan and a mini muffin pan with paper cupcake holders. Prepare the cake mix according to package instructions. Fill the muffin cups. Bake the minis for about 15 minutes and the larger cup cakes for about 25 minutes. Remove from the pans and let cool in their paper liners.
- To decorate the chicks, tint the frosting yellow and ice the tops of 6 large cupcakes. Remove the liners from 6 minis and ice the tops and sides. Tint the coconut yellow. Roll the minis in the coconut and place on top of each large cupcake. Draw eyes with black icing. Ice the back and cover it and the top of the large cupcake with coconut. Make combs and beaks from the fruit leather.
- To Decorate the Sheep, ice the tops of 6 large cupcakes. Cut the marshmallows in half using scissors. For ears, dip 12 marshmallow halves, cut side down, into the sugar and set aside. Arrange marshmallows on top of the cupcakes, leaving enough space in the center for a mini cupcake. Remove the paper liners from 6 minis and ice the tops and sides. Use malted milk balls for the noses, and attach the ears. Place a mini on its side on top of each large cupcake; ice the back and cover with marshmallows. Use M&M’s for eyes. Place two Tootsie Rolls on each side of the cupcake for legs.
Vanilla Custard Served in Eggshells
(courtesy of Martha Stewart)
- 6 large eggs
- 3 cups whole milk
- 1/2 vanilla bean, seeds scraped
- 1/2 cup sugar
- 1 envelope unflavored gelatin (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
- Using a paring knife, score eggshells two-thirds of the way up, and carefully crack. Separate egg whites and yolks. Transfer 5 egg yolks to a bowl; reserve egg whites and remaining yolk for another use. Bring a small pan of water to a boil. Add eggshells, and boil 3 minutes. Using a slotted spoon, remove shells, and drain. Scrape out membrane, and discard. Set eggshells aside in an egg carton.
- Put milk, vanilla bean and seeds, and sugar into a medium saucepan; sprinkle with gelatin. Let stand until softened, about 3 minutes. Cook over low heat, stirring until sugar and gelatin are dissolved, about 2 minutes.
- Whisk salt with egg yolks. Slowly whisk in hot milk mixture until combined, and then pour back into saucepan. Cook over low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon, about 3 minutes. Remove vanilla bean. Pour custard through a sieve into a pitcher; discard solids.
- Pour 2 tablespoons custard into each eggshell, and divide remaining custard among six 6-ounce ramekins (alternatively, divide all custard among eight 6-ounce ramekins). Refrigerate until set, about 4 hours.
Rainbow Jello Eggs
(courtesy of choosetothrive.com)
- Boiling Water
- 7 pkg flavored Gelatin, 1 each of the 6 different colors of the rainbow
- 1-1/4 c Vanilla Yogurt (smooth and creamy works best), or sour cream, or cool whip
- Put each flavor of gelatin in its own bowl or cup, use the larger one for the double batch. Stir 1¼ cups boiling water into each flavor at least 2 minutes until completely dissolved (do one at a time, to make sure each is completely dissolved), use 2 ½ cups for the double batch.
- Lightly spray the molds generously with cooking spray
- Beginning with your first color, fill molds using a clean syringe making each layer 1/4” – 1/2” thick
- Refrigerate about 15-20 minutes or until set but not firm (gelatin should feel tacky and stick to finger when touched).
- Meanwhile, stir 2 Tbsp. of the yogurt into the ½ cup of dissolved gelatin remaining in the cup, use a small whisk or fork to get out all the lumps. Refrigerate this remaining gelatin about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Leave the rest of the flavors at room temperature, lightly covered with plastic wrap.
- Insert the creamy gelatin over the set, but still tacky gelatin. Refrigerate about 10-15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
- Repeat this with each remaining gelatin flavor. If the gelatin waiting to be used sets at room temperature, fill a bowl the cup will fit into with hot water and stir to loosen it up again. Refrigerate gelatin as directed to create alternating clear and creamy gelatin layers.
- Refrigerate overnight until firm.
- To unmold, set the mold in warm water for a few minutes to loosen Jello and carefully unmold
- If you rush the process or don’t coat your molds heavily with cooking spray, you’ll end up with a plate full of these
Easter Bonnet Cookies
(adapted from hoosierhomemade.com)
- 24 three inch round sugar cookies (homemade or store bought)
- 24 mini vanilla cupcakes, unfrosted
- 1 can of frosting
- Start by baking a batch of Sugar Cookies or use store bought sugar cookies roughly the size of 3” circles.
- Bake a batch of mini vanilla cupcakes
- Add a small dab of frosting to the middle of the cookie, cut a small amount of the mini cupcake off, depending on the size your cupcake is and place it on the cookie. Place cookies on cooling rack with a cookie sheet under to catch the frosting when it drips.
- Melt frosting in microwave, it only takes about 30 seconds, add a couple drops of red food color and a couple drops of Almond Extract for extra flavor. Spoon frosting over the cookie, let it drip down over the edges. Place in frig to set.
- Color extra frosting for decorating and piped on the flowers, ribbons and dots. Feel free to add a few round Sugar Pearls from Wilton for bling.
Easter Nest Torte Recipe
(courtesy of Readers Disgest)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate, melted
- ¼ cup sugar
- 1 teaspoon cornstarch
- 1 ¼ cups 2% milk
- 3 eggs, lightly beaten
- 1 envelope unflavored gelatin
- 3 tablespoons cold water
- 7 ounces semisweet chocolate, chopped
- 1 ¼ cups heavy whipping cream
- 20 to 30 small candy Easter eggs
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
- Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.
- From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.
- Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. “twigs;” set aside.
- For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
- In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.
- In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate “twigs” around top of cake to create a nest. Arrange candy eggs in center.
KELLOGG’S® Rice Krispies® Cereal Hidden Surprise Easter Egg Treats™
(courtesy of brightideas.com)
- 12 plastic, snap-apart 3″ x 2″ Easter eggs
- 3 tablespoons butter or margarine
- 4 cups miniature marshmallows
- 6 cups KELLOGG’S® RICE KRISPIES® cereal
- ½ cup of M&M’S® Brand Chocolate Candies
- Canned frosting or decorating gel (optional)
- Clean, then coat inside of plastic eggs with cooking spray. Set aside.
- In a large pan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated.
- With greased hands, firmly press ¼ cup of cereal mixture into each plastic egg half. Make hollow centers in each half. Remove from molds. Place on wax paper. Cool slightly.
- Place about 6 candies in one half of each egg. Gently press the two halves together until they stick. Cool completely.
- Decorate as desired with frosting and M&M’S® Brand Chocolate Candies.
Carrot Patch Cupcakes
Check out this tutorial by frongprincepaperie.com to learn how to make these adorable cupcakes.