Easter Basket Cupcakes

 These are the sweetest cupcakes for Easter! 

 

 In my spare time...OK there is no spare time...

I will begin again...once a week I teach a Home Economics Class

at my children's school.  My emphasis in this class is the same as

everything else in my life ~ HOSPITALITY!!  

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Throughout the school year I have tried to impart a true passion

for the art of hospitality to all my girls.  This young group of ladies

have participated in many acts of service as well as cooking up some

spectacular recipes.  They are always quick to share their treats every

week with other teachers or the boys in the Shop Class.

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I have been blessed this year to be able to spend time with these precious girls.

It is an honor to be in a position to work in the lives of children and it is

so very pleasing to the Lord! 

 This week we are celebrating the season by making

these adorable Easter Basket Cupcakes.

For our class we used a milk chocolate cake mix

and a white creamy frosting.  It was delicious!!!

At the bottom of the post I am including recipes for

 out-of-this-world chocolate cake and homemade frosting. 

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I purchased cupcake liners with little handles - but if you cannot

find these you can make your own very easily!  Use a small paper doily

 for the bottom part of the basket and cut out a handle from card stock paper.

Use tape to secure everything and you will have a wonderful little cupcake container!

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Bake your cupcakes according to the package directions and allow to cool.

Place 2 cups of coconut in a ziplock bag - add in 6 drops of green gel

food coloring and 3 drops of yellow coloring. 

Shake and squeeze bag until all the colors are blended.

Frost cupcakes and then sprinkle on the coconut.

Top each cupcake with 3 malted milk egg candies.

You can embellish your cupcakes with any adorable Easter treat. 

Chocolate Buttermilk Cake

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3/4 c unsweet cocoa

2-1/4 c flour

1-3/4 c sugar

1-1/2 c buttermilk

1 c oil

2 t baking soda

1-1/2 t vanilla

1-1/2 t salt

3 large eggs

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Preheat oven to 350.  Line 2 12-cup muffin tins with paper liners.

In a large bowl mix together flour, sugar, buttermilk, oil, baking soda,

eggs, vanilla, salt and cocoa until well blended.

Divide batter into muffin cups and bake for 18-20 minutes until done.

 Cream Cheese Frosting

In a large bowl beat together until fluffy:

2 (3 oz.) packages cream cheese, soft

3 c confectioner's sugar 

6 T butter, soft

1-1/2 t vanilla.

Makes: 2-1/2 cups.

I am linking to the following parties:
Tasty Traditions Thursday
Prairie Story Swap
Food on Friday
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SEASIDE SIMPLICITY'S EASTER PARTY
SUSIEQTPIES - SCRAPS OF LIFE