Easter Basket Cupcakes
These cupcakes look like tiny Easter baskets filled with chocolate eggs and candy grass. The vanilla cake stays moist while coconut gets toasted golden to mimic basket weaving.
You’ll pipe buttercream in a basket pattern, then fill each one with green coconut and mini eggs.
Coconut Transforms Into Realistic Grass
Green food coloring mixed with shredded coconut creates convincing Easter grass. Add drops gradually until you reach spring green. Too much coloring makes it soggy and unnatural looking. Toss with a fork to distribute color evenly without clumping.
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Basket Weave Requires Steady Pressure
Use a basket weave tip or cut a small slit in a round tip opening. Pipe horizontal lines first, then vertical ones that weave over and under. Keep consistent pressure for uniform lines. Practice the motion on parchment before decorating your cupcakes.
Why Vanilla Extract Beats Imitation
Real vanilla extract adds depth that artificial versions can’t match in this delicate cake base. The subtle flavor supports rather than competes with your decorative elements. Pure extract also won’t leave an artificial aftertaste when kids bite into their basket treats.
Preventing Buttercream Basket Disasters
- Chill decorated cupcakes for 15 minutes before adding coconut grass to set the piped basket pattern and prevent smudging.
- Make extra green coconut since kids love eating it straight from the bowl while you’re decorating.
Frequently Asked Questions
Will regular coconut flakes work instead of shredded?
Shredded coconut looks more like grass, but large flakes work if you pulse them in a food processor first.
How far ahead can I make these cupcakes?
Bake cupcakes up to two days early and store covered. Decorate the day you plan to serve them.
What if I don’t have a basket weave tip?
Cut a small rectangular slit in a round piping tip opening to create the flat ribbon effect needed.
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Easter Basket Cupcakes
Equipment Needed
- 12-cup standard muffin tin
- Paper cupcake liners
- Electric mixer
- Large mixing bowls
- Piping bag
- Basket weave tip #47 or round tip
- Small bowls for coloring
Instructions
- Prepare dry ingredients: Preheat oven to 350°F. Line muffin tin with paper liners. In large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- Cut in butter: Add softened butter to flour mixture. Beat with electric mixer on medium speed for 2 minutes until mixture resembles coarse crumbs.
- Combine wet ingredients: In separate bowl, whisk eggs, milk, and vanilla extract. Add to flour mixture and beat on medium speed for 2 minutes until smooth batter forms.
- Bake cupcakes: Divide batter evenly among prepared muffin cups, filling each about ⅔ full. Bake for 16-18 minutes until toothpick inserted in center comes out clean.
- Cool completely: Cool in pan for 5 minutes, then transfer to wire rack. Cool completely before frosting, about 45 minutes.
- Make buttercream base: Beat room temperature butter with electric mixer until light and fluffy, about 3 minutes. Gradually add powdered sugar, beating until smooth.
- Color buttercream brown: Add heavy cream and vanilla extract to buttercream. Beat until smooth and pipeable. Add brown food coloring drops until you achieve basket brown color.
- Create coconut grass: Place shredded coconut in bowl. Add green food coloring drops and toss with fork until evenly colored to resemble grass. Set aside.
- Pipe basket pattern: Fill piping bag with brown buttercream and basket weave tip. Pipe horizontal lines around cupcake sides, then vertical lines that weave over and under.
- Add final decorations: Create small well in center of each cupcake with spoon. Fill with green coconut grass and top with 6 mini chocolate eggs per cupcake.
Nutrition Facts
Per Serving (1 cupcake)
