Easter Basket Cupcakes
User Reviews
5.0
12 reviews
Excellent
Easter Basket Cupcakes
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These charming Easter Basket cupcakes are filled with buttercream roses, candy covered eggs and coconut grass.
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Ingredients
INGREDIENTS
For the Cupcakes
- 1 1/3 cup all-purpose flour 160g
- 3/4 cup unsweetened cocoa 75g
- 2 tsp baking powder 8g
- 1/4 tsp baking soda 1g, heaping
- 1/8 tsp salt 1g
- 8 tbsp unsalted butter 113g, room temperature
- 1 1/2 cup sugar 300g
- 2 large eggs
- 1/3 cup sour cream 80g
- 1 cup milk 236mL
- 3/4 tsp vanilla extract 3mL
- 1 1/2 lb Fondant 680g for assembly
- 2 cups sweetened shredded coconut
- chocolate eggs for assembly
- brown food coloring
- green food coloring
- pink food coloring
For the Buttercream
- 1 1/2 cups unsalted butter 339g
- 1 1/2 lb confectioners sugar 680g
- 3 tbsp cocoa powder 22g
- 1/2 tsp salt 3g
- 1 tsp vanilla extract 5mL
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Instructions
For the Cupcakes
- In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda.
- Cream the butter and sugar together in a medium bowl.
- Add the eggs one at a time making sure to mix thoroughly. Mix in the sour cream, vanilla and milk.
- While mixing on low speed add the wet ingredients to the dry and mix until just combined.
- Scoop the batter into cupcake papers filling 2/3 the way up. Bake at 350 for 20-25 minutes or until the centers are springy to the touch.
For the Buttercream
- In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.
- Sift in the confectioner’s sugar. You can add the sugar in two batches. Beat until you get to a thick consistency. Add the vanilla extract.
- Reserve a small amount of buttercream in a bowl. Add more confectioners sugar and mix by hand until you get a play dough consistency. This will be used for the base of your flowers.
- Split the rest of the buttercream into 2 batches. Dye one batch brown and the other pink.
- Put brown buttercream into a piping bag fitted to a 47 tip.
- Put pink buttercream into a piping bag fitted to a 120 tip or a curved petal tip.
For the Assembly
For the Basket Handles;
- Fold brown food coloring into the fondant until the desired color is reached. It should match the brown buttercream.
- Roll out the brown fondant to 1/4-inch. Each strand should be about 5-inches long.
- Twist two of the strands together to create the handle. Cut the ends with a knife for clean ends. Allow to dry overnight.
For the Buttercream Roses;
- Cut out 1-inch squares of parchment paper to use as a piping base for each flower.
- Mold a tiny amount of the play dough type buttercream into a cone and place it on the middle of the parchment paper square.
- Using the pink buttercream, start to pipe small petals around the cone. Start small and gradually go a bit bigger until you have your flower.
For the Assembly
- Once your cupcakes have cooled, remove them from the cupcake papers.
- With the brown buttercream, use a basketweave technique to pipe the basket around the side of the cupcakes.
- Dye the shredded coconut green by adding coconut flakes and a few drops of green food coloring to a sealable plastic bag. Mix together and place on top of cupcake for the grass.
- Arrange the buttercream roses and chocolate candy eggs on top.
- Carefully stick your basket handle into the cupcake.
Notes
- Definitely make the handles in advance. 1-2 days ahead is fine! They really need to set.
- This looks really cute with just the eggs in so go ahead and skip the buttercream roses if you're short on time.
- You can make a bigger version of this with a two layer 4 inch cake!
- Matching the fondant color to you buttercream can be a challenge. The easiest solution is a WHITE Easter basket!
- Practice the basket weave pattern on a plate first if you haven't don it. It's an easy technique but it's better to work on the cupcakes once you're confident.
- If you don't have sour cream then plain yogurt will work just fine.
Nutrition Information
Show Details
Serving
85g
Calories
340kcal
(17%)
Carbohydrates
51g
(17%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
30mg
(10%)
Sodium
320mg
(13%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
250IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
40mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 85g | |
| Calories | 340kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 320mg | 13% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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