Easter is around the corner and kids are already on holidays. Are you looking for something little bit different than ordinary Easter egg hunt? We have got some ideas to keep your kids busy and entertained for a while.
It is time of the year when bunnies are the centre of attention. All kids love to show off their fabulous bunny outfits. Let them get out into the garden for an Easter egg hunt dressed up as bunnies, bumble bees or pirates and give a special prize for whoever finds the most eggs.
For more Childrens Dressing Up ideas click here.
For more Easter Fun For Kids ideas click here.
Bring some Easter fun into your kitchen & bake some delicious treats with your kids that will make any Easter Bunny proud. What kid would resist yummy cupcakes shaped like Easter egg basket?
The most fun of all is decorating them with jelly beans or mini chocolate eggs. They will look absolutely stunning in Kitchen Craft Sweetly Does It Spiral Cupcake Tree.
For more Easter Baking & Cooking ideas click here.
Easter Basket Cupcakes
Ingredients
For the cupcakes
2 ¾ cups all-purpose flour
¼ cup corn starch
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 ¾ cups sugar
4 large eggs
2 teaspoons vanilla extract
1¼ cups milk
| For decorating |
|
For the white icing |
| 2 bags jelly beans Mini chocolate eggs Sweetened coconut Green food colourings Pipe cleaner or liquorice |
1 ½ sticks unsalted butter, softened (3 2/3 cups) confectioners'sugar 1 to 2 tablespoons milk (optional) |
Preparation Method
1. Sift together flour, corn starch, baking powder and salt. Set aside.
2. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, until combined. Beat in vanilla. Beat in the flour in three additions, alternating with milk, starting and ending with flour. Do not overbeat.
3. Scoop ¼ cup batter into 24 regular sized muffin tins lined with cupcake liners. Bake at 350ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool for 5 minutes before removing cupcakes from pan and cooling on wire racks. Allow to cool completely before frosting.
4. In a mixing bowl, cream butter until smooth. Gradually add confectioners' sugar and beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
5. Frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red liquorice into an arch and push the ends into the sides of each cupcake.
6. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food colouring bit by bit, mixing vigorously to distribute the colour.
7. Place a pinch of shredded coconut on each iced cupcake. Place three jelly beans or mini chocolate eggs on the "nest" of coconut.
8. Tie a small ribbon bow on the pipe cleaner or liquorice handle at a jaunty angle.
Wishing you Happy Egg Hunting…
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