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edible easter baskets

(2 ratings)
AnCsMom avatar
Recipe by
Jenni K
@AnCsMom
Hermantown, MN

I found this recipe online while looking for something creative for my 3 year old daughter for Easter. I had to alter it slightly after the first batch didn't cook evenly. They turned out great!

(2 ratings)
yield 24 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For edible easter baskets

  • 1 box
    plain white cake mix
  • 1 box
    (3.4 oz) vanilla instant pudding mix
  • 1/2 c
    milk
  • 1/2 c
    vegetable oil
  • 2
    large whole eggs
  • 2
    large egg whites
  • 1 Tbsp
    coconut flavoring
  • BUTTERCREAM FROSTING
  • 8 Tbsp
    (1 stick) butter, room temperature
  • 3 c
    powdered sugar, sifted
  • 3-4 Tbsp
    milk
  • 1 tsp
    pure vanilla extract
  • BASKETS:
  • 3/4 c
    sweetened flaked coconut
  • 2-3
    drops green food coloring
  • Assorted
    candies; jellybeans, malted milk balls, reese's pieces eggs, etc
  • 24
    chocolate flavored twizzlers, trimmed

How To Make edible easter baskets

  • 1
    Preheat ovento 350. Drop liners into 2, 12 count cupcake pans.
  • 2
    Place cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring in a large mixing bowl. Beat with a mixer on low speed for 30 seconds. Scrape sides of bowl, and beat on medium for 2 minutes, scraping sides if needed. Batter will be very thick.
  • 3
    Fill each cupcake 2/3 full of batter. Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 22-25 minutes. Remove pans from oven and place cupcakes on a wire rack to cool.
  • 4
    Meanwhile, prepare the Buttercream Frosting. Place butter in a large mixing bowl. Beat on low speed until fluffy. Add powdered sugar, 3 T of milk, and vanilla. Beat on low until sugar is incorporated, about 1 minute. Increase speed to medium and beat until light and fluffy. Add up to 1 T more milk if the frosting seems too stiff.
  • 5
    Place coconut in a Ziploc bag with 2 drops of green food coloring. Shake well until the coconut turns green. If you'd like a stronger color, add another drop and shake again.
  • 6
    To assemble: Place frosting on each cupcake and smooth out, covering the tops completely. Immediately sprinkle on the coconut to resemble grass and place candies in the middle to resemble eggs. To create the basket handle, trim about 1.5 inches off the end of a Twizzler, and insert one end of it in one side of the cupcake near the edge, bend, and insert the other end in opposite side. (I found it easier if I first made small holes in each cupcake with a knife)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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