Easter Basket Cupcakes Source: McCormick Ingredients Serves: 24 Serving Size: 1 cupcake 24 sugar ice cream cones Substitutions 1 package (2-layer size) white cake mix 1 teaspoon McCormick® Yellow Food Color 1/2 teaspoon McCormick® Pure Lemon Extract 1 container (16 ounces) vanilla frosting McCormick® Assorted Food Colors & Egg Dye 24 pieces red string licorice, 4-inch lengths 1 cup flaked coconut 72 Jelly beans Directions Preheat oven to 350°F. Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside. Prepare cake mix as directed on package, adding yellow food color and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones. Tint frosting with desired food colors. Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans. ♥♥♥♥♥♥♥♥♥♥♥♥♥♥ THANKS FOR SHARING! ♥♥♥♥♥♥♥♥♥♥♥♥♥♥ FOLLOW ME - Im always posting awesome stuff Maria McWhinnie Join: Just Us Friends Losing Weight Together for more tips, tricks, motivation, support, recipes and fun!!
Posted on: Sun, 30 Mar 2014 22:08:10 +0000
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