Lemon Coconut Easter Basket Cupcakes

Lemon Coconut Easter Basket Cupcakes

David Venable

Prep Time: 15 minutes

Serves: 12 cupcakes

Ingredients

  • 1 box of lemon cake mix, plus ingredients on box
  • 1 (16-oz) tub vanilla frosting
  • 3 to 4 cups dried coconut flakes
  • Green food coloring
  • 12 strawberry licorice twists
  • Jelly beans
  • Chocolate or malt eggs
  • Cream eggs
  • Marshmallow bunnies

Preparation

Preheat the oven to 350°F.

Prepare the cake mix according to the directions on the box. Bake for 25–30 minutes or when a toothpick is inserted and it comes out clean.

Let it cool completely.

Add coconut and 2 to 3 drops of green food coloring to a resealable plastic bag.

Seal the bag and shake it until the coconut turns green.

Spread the frosting over each cupcake. Then, cover the frosting with the green coconut and your Easter candy of choice.

Take your strawberry twists and cut along the seam near the bottom. Then cut them on the diagonal to make a "sharp" point to be able to insert into the cupcake.

Use your strawberry twist and gently push into two sides of the cupcake to make the handle of the basket. Serve!

Cook's Notes

You can make the green-died coconut flakes 1 to 2 days prior and keep them in a sealed plastic bag. You can also make the cupcakes a day ahead of time and keep them covered until you are ready to decorate.

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