Growing up, I found an Easter basket at the foot of my bed every year until I moved out of my folks’ farmhouse and onto the big city. But every year since, I’ve missed it more and more! Easter has always been one of my favorite springtime excuses to celebrate – frilly dresses, pink bunny slippers, baked ham and all.
This year, I’ll be hopping through the holiday with some special friends visiting from out of town, and just maybe delivering some Easter baskets of my own! I’ll cook a big breakfast with ham and eggs, and probably stroll downtown Austin or relax the day away in my pajamas. No big bonnet. No floral sundress. And definitely no puffy sleeves.
… At least not this year.
But, onto the cupcakes. These festive feathery friend desserts were a cinch to make and turned out pretty cute to boot! I just made a basic vanilla cupcake, topped it with cream cheese frosting. Use store bought cake mix or frosting if you prefer, but my recipes for both are linked below.
After the cupcakes cooled, I topped the freshly piped cream cheese frosting with a sprinkle of toasted coconut and stuck in some colorful pastel candy eggs. For the beak, tint a bit of the cream cheese frosting with yellow food coloring and pipe them on with a snipped plastic bag. The little eyes can be added with melted chocolate and a toothpick! Easy, huh?
Have a happy and delicious Easter, foodie friends!
Yield: Makes 12 cupcakes
Preheat oven to 350 degrees. Spread coconut onto a cookie sheet and bake for 8-10 minutes, or until golden brown, rotating pan halfway through baking and watching closely to prevent over toasting. Allow to cool.
Frost vanilla cupcakes with cream cheese frosting, reserving about 1/4 cup frosting for the yellow-tinted beaks. Gently press 1 candy “egg” into the center of each frosted cupcake. Working quickly, sprinkle toasted coconut around the eggs on each cupcake.
Add 2-3 drops of yellow food coloring to the reserved frosting until you reach your desired shade. Fill a re-sealable plastic bag with yellow-tinted frosting, then using scissors, cut a very small tip off the edge of the bag and pipe beaks onto eggs (I recommend practicing on a paper plate first).
Melt chocolate chips in a microwave-safe bowl in the microwave in 20 second intervals, stirring after each interval until melted and smooth. Using a toothpick, paint eyes onto the eggs with melted chocolate. Store cupcakes in an airtight container.