Easter Basket Cupcakes

Gather the kids and make sweet, edible Easter baskets! 

Ingredients:

box Betty Crocker™ SuperMoist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker™ Whipped fluffy white frosting

Green-colored sour candy separated into strips

Jelly beans or other desired candies

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2

  Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3

  Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered. 

   

  © 2017 ®/TM General Mills All Rights Reserved

Source:  bettycrocker.com

Easter Bunny Rabbit Cake

Bake up this easy bunny cake made with two cake rounds and some cupcakes for your Easter gathering. Learn to make this recipe with our how-to

Ingredients:

1         box Betty Crocker™ SuperMoist™ yellow cake mix

           Water, vegetable oil and eggs called for on cake mix box

           Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1 1/2   containers Betty Crocker™ Whipped fluffy white frosting

5         large marshmallows

1         roll Betty Crocker™ Fruit Roll-Ups™ red chewy fruit flavored snack (any flavor) (from 5-oz box)  

2         M&M's™ chocolate candies blue

           Red string licorice

           Edible black pen

3        Bugles™ original flavor snacks

1        roll Betty Crocker™ Fruit Roll-Ups™ punch berry chewy fruit snack (from 5-oz box) Save $

3        green-colored sour candies, separated into strips

          Pink and white construction paper or craft foam sheets

Directions:

• 1

  Heat oven to 350°F. (325°F for dark or nonstick pans). Grease two 6-inch round cake pans, one 10-oz custard cup, 2 regular-size muffin cups and 1 mini-sized muffin cup with shortening; coat with flour (do not use cooking spray).
• 2

  Make cake batter as directed on box. Pour cake batter in custard cup, 2 muffin cups and 1 mini muffin cup filling about two-thirds full; divide remaining batter between cake pans.
• 3

  Bake 6-inch cake rounds and custard cup 21 to 26 minutes, cupcakes 17 to 21 minutes and mini cupcake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from cake pans, custard cup and muffin cups; place rounded sides up on cooling racks. Cool completely, about 30 minutes. Using serrated knife, cut off rounded portion of cakes.
• 4

  Place 6-inch cake, cut side down on tray; spread 1/3 cup frosting over cake. Top with remaining cake round, cut side up. Trim a small amount of edge off custard cupcake so it can stand on top of 6-inch cake round. Insert wooden skewer through top of head through cake rounds for stability; trim skewer as needed. Spread thin layer of frosting over side and top of layered cake and bunny head to seal crumbs. Use frosting to adhere cupcakes to front of 6-inch round cakes for feet. Use toothpicks to secure feet, if necessary; spread thin layer of frosting over feet to seal crumbs. Cut mini cupcake in half; place cut side down on top of cake for bunny arms. Cut 3 marshmallows in half lengthwise. Place 3 marshmallow halves, cut sides down, on top of each cupcake to make toes of feet. Place 1 full marshmallow behind cake to make bunny tail. Freeze cake 30 to 45 minutes to set frosting.
• 5

  Spread remaining frosting over cake. Unroll red fruit flavored snack. Cut 2 large circles and 12 small circles out of snack. Press onto bottoms of bunny feet and front paws.
• 6

  Place blue chocolate candies and red licorice on bunny face to make eyes and mouth. Cut remaining marshmallow in half crosswise. Using edible black pen, draw whiskers on each marshmallow half. Place on bunny face to make cheeks.
• 7

  Unroll punch berry fruit flavored snack; cut into 3 sections. Wrap around Bugles™ snacks to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot and cut exposed end lengthwise into thirds to make greens on carrot.
• 8

  Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered. 

   

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  © 2017 ®/TM General Mills All Rights Reserved

   

Source: bettycrocker.com

Chocolate Easter Bunny Cake

This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.

Ingredients:

Cake:

2        tablespoons cocoa

1        Betty Crocker™ SuperMoist™ dark chocolate or devil’s food cake mix

3        eggs

1/2     cup butter

1        cup water

1        cup good quality dark chocolate, chopped

Icing:

3        cups powdered sugar

3        tablespoons light corn syrup

1/4     cup heavy whipping cream

1/4     teaspoon peppermint extract

2        to 3 tablespoons of milk

Decor:

         Bunch fresh mint sprigs

2       large chocolate bunnies, unwrapped

         10-12 pastel malted candy eggs

Directions:

• 1

  Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
• 2

  In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
• 3

  Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
• 4

  In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
• 5

  Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired. 

   

  © 2017 ®/TM General Mills All Rights Reserved

   

  By:  Brooke McLay

Source: bettycrocker.com

Birds Nest Cake

We have found you the ultimate Easter Cake and it looks great and is very easy to make.

Ingredients:

Carrot Cake Recipe:

2 cups of unbleached flour
2 teaspoons of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
3/4 cup of white sugar
3/4 cup of packed brown sugar
3 eggs
1 1/2 cups of vegetable oil
2 teaspoons of pure vanilla extract
2 cups of grated carrots
1 cup of crushed pineapple
1/2 cup of chopped pecans (optional)

Directions:

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.
In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.
Pour into prepared cake pans or cupcake pans.
Bake cakes at 350° for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.

For the tutorial go the the website shown below. Also check out their website for more wonderful recipes.

Source:  vanillabeanbaker.com

Bunny Butt Coconut Cake

Hop to it and make this sweet and silly bunny butt cake for your spring party. Learn to make this recipe with our how-to.

Ingredients: 
 

1        box Betty Crocker™ SuperMoist™ yellow or white cake mix

         Water, vegetable oil and eggs called for on cake mix box

         Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1       container Betty Crocker™ Rich & Creamy vanilla frosting

         Red food color

1      large marshmallow, cut in half

3      cups shredded coconut

        Green food color

2      strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)

1     roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box) Save $

3     green-colored sour candies, separated into strips

      Construction paper

Directions:

Steps

• 1

   

  Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan. 

   
• 2

   

  Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl. 

   
• 3

   

  Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes. 

   
• 4

   

  Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• 5

  Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed. 

   
• 6

   

  Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Source: bettycrocker.com

Chocolate Buttermilk Easter Cake

I found this recipe on whoot.com and it looked so delicious and hard to make. So I went to the website that it requested mybuttoncake.blogspot.com.au   

I got the direction  and made it. It was easy once I followed the recipe but I did have some trouble when I was icing the cake. It looked somewhat like the picture, but the cake was delicious.

Go to their website listed above and see this recipe and follow other recipes that they have.

Ingredients:

For cakes:

Recipe from Donna Hay

1 cup water
120 gms butter, chopped
4 tablespoons cocoa, sifted
2 cups plain flour, sifted
1 tsp bicarbonate of (baking) soda, sifted
2 cups caster sugar
2 eggs
1/2 cup buttermilk
1/2 tsp ground vanilla bean

For filling:

50 gms butter, at room temperature
250 gms cream cheese
1 cup icing sugar, sifted
1/4 cup cocoa, sifted

For chocolate buttercream:

500 gms butter, at room temperature

1/2 cup cocoa

2 cups icing sugar

To decorate:

350 gms fondant

Desired food colourings and sugar decorations

Directions:

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Preheat oven to 150C.

For your decorations, form two-thirds of the fondant into a large ball to form your rabbit's bottom, then make a small ball for it's tail. Create two rabbit feet, using a scalpel or small knife to create his toes. Colour a small amount of remaining fondant grey - form shapes for your rabbit's feet pads. Colour remaining fondant green and slice into grass blades or various lengths and widths. Allow to dry on a sheet of baking paper. 

For the cakes, place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide mixture between 4 lightly greased 20cm round cake tins lined with non-stick baking paper. Bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely. Stack two cooled cakes on top of eachother (with baking paper in between each layer to prevent sticking) and with a small, sharp knife, cut a semi-circular hole (about 3 cms deep and 7cm wide) into the cakes - this will form the burrow for your Easter bunny. Refrigerate until needed.

For the cream cheese filling, place the butter and cheese in the bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6 - 8 minutes or until light and fluffy. To assemble, place bottom layer (the layer that has the base of the already cut burrow) on a serving plate and thinly spread with one quarter of the frosting. Repeat with remaining layers, then use any left over frosting to fill in gaps between layers. Refrigerate for an hour.

For chocolate buttercream, beat butter in the bowl of an electric mixer until smooth and pale. Add cocoa and beat until combined. With motor running on a low speed, gradually add icing sugar, increasing speed to high between additions. Stop when mixture is light and fluffy, but holds it's shape - you may not need all of the icing sugar. 

Remove cake from fridge and very cover very thinly in a layer of buttercream. Chill for 30 minutes. 

Once crumb coat of buttercream has cooled, coat cake and burrow liberally with buttercream - you can be messy with this part. Vertical strokes will make it look more tree-like, and remember to add rings to the top of the tree stump. Add roots around the base of tree. Insert bunny into the burrow, adding his tail and feet, using a paintbrush dipped in water to secure. Decorate tree with grass, flowers and Easter eggs as you like. 

Standing over twenty centimeters tall, this proud, four-tiered chocolate cake means business, was incredibly heavy and could serve twenty, quite honestly. But the cake itself is lovely and moist, not overly sweet, and stores incredibly well. I made my cakes a few days in advance and kept them in the fridge for three days before decorating: you would never have known. 

The original cake recipe called for two 12cm split cakes, resulting in a much smaller four tiered cake, but I have doubled all quantities. 

Source:  mybuttoncake.blogspot.com.au

Easter Lambs – Creme Egg Animals

If you remember the Easter chicks from last year you’ll know I have a thing for turning a Creme Eggs into something else for Easter,  this year it’s lambs!

Ingredients:

Creme Egg
Sugarpaste; white, peach/flesh/pink, black plus green and pink for flowers and leaves
Use ready coloured or colour your own using gel paste colours
Black edible ink icing pen
Pink lustre dust and soft paintbrush
Royal icing
Piping bag and no. 2 piping tip
Small blossom plunger cutter
(Equipment links to The Pink Whisk Shop)

Directions:

Click Here for the tutorial.

Source: thepinkwhisk.co.uk

Copy Cat Creame Eggs

Directions:

1/2 Cup of Light Corn Syrup
1/4 Cup of Butter
1 Teaspoon of Vanilla
1/4 Teaspoon of Salt
3 Cups of Powdered Sugar Sifted
4 Drops of Yellow Food Coloring
2 Drops of Red Food Coloring
1 12 oz. bag of Chocolate Chips
2 Teaspoons of Vegetable Shortening

Ingredients:

1. Combine the corn syrup, butter, vanilla and salt in a large bowl.
2. Beat well with an electric mixer until smooth.
3. Add powdered sugar, a little bit at at time and mix by hand after each addition.
4. Mix until creamy.
5. Remove about 1/3 of the sugar mixture and place in a small bowl.
6. Add the food coloring and mix well.
7. Cover both mixtures and chill for at least 2 hours or until firm.
8. When mixtures are still firm roll a small, marble size from the orange filling.
9. Wrap a small amount of the white filling around the orange.
10. Form into the shape of eggs and place on a lightly greased cookie sheet.
11. Repeat until done and chill for at least 4 hours.
12. You want them "set".
13. Combine the chocolate chips and shortening in a double boiler or ceramic bowl.
14. Melt down and mix well.
15. Take each egg filling, dip into the melted chocolate mixture and return to baking sheet.
16. Repeat and chill again for 2 hours.
17. Repeat the dipping process, chill again and you're good to go.

Source:  spendwithpennies.com

Easter Bunny Treats

Ingredients:

2/3 cup vanilla frosting
30 large marshmallows
Pink gel or paste food coloring
Red and pink heart-shaped decorating sprinkles
60 miniature marshmallows 

Directions: 


Frost the tops of 12 large marshmallows; stack a large marshmallow on top of each. Quarter the remaining large marshmallows; set aside for ears. Tint 1/4 cup frosting pink. Cut a small hole in the corner of a pastry or plastic bag; place pink frosting in bag.

Pipe a ribbon between the stacked marshmallows for bow tie. With white frosting, attach red hearts for eyes and a pink heart for nose. Pipe pink whiskers and smile.

For ears, pipe the center of quartered marshmallows pink; attach to head with white frosting. With the remaining white frosting, attach the miniature marshmallows for legs and tail. Let stand until dry.

Source: Great Holiday Ideas

Microwave Strawberry Cream Mug Cake For Two

Ingredients:

Cakes:

6        tablespoons Betty Crocker® SuperMoist® white cake mix

1        egg

2        tablespoons milk

1        tablespoon vegetable oil

1        tablespoon strawberry-flavored gelatin

1        tablespoon hot water

Strawberry Cream Syrup:

1/4     cup milk

2        tablespoons sweetened condensed milk (not evaporated)

1        tablespoon strawberry-flavored gelatin

Toppings:

1/2     cup whipped topping

2        tablespoons chocolate-flavored syrup

2        fresh strawberries

4        chocolate sticks

Directions:

• 1. Lightly grease 2 (14- to 16-oz) mugs with vegetable oil using paper towel.
• 2. In medium bowl, place cake mix. With whisk, beat in egg, 2 tablespoons milk and 1 tablespoon oil. In small cup, dissolve 1 tablespoon gelatin in hot water. Beat into cake batter. Divide batter evenly between mugs, about 1/2 cup in each mug.
• 3. Microwave mugs on High 30 seconds. Let stand 5 seconds. Microwave on High 30 seconds longer. Let stand 5 seconds. Cake is done when toothpick inserted in center comes out clean.
• 4. Using bamboo skewer or sharp knife, gently poke several holes in each mug cake.
• 5. To make Strawberry Cream Syrup, in small microwavable bowl, beat both milks with whisk to blend. Microwave on High 30 seconds or until hot. Beat in 1 tablespoon gelatin. Pour half of the cream syrup over each cake. Let cake stand 2 minutes or until cream syrup is absorbed.
• 6. Top each cake with 1/4 cup whipped topping; drizzle each with 1 tablespoon chocolate syrup. Garnish each cake with 1 strawberry and 2 chocolate sticks. Serve immediately. Store in refrigerator.

Expert Tips:

If cakes are not done after a total of 1 minute of microwaving on High, microwave for an additional 15 seconds on High.

Using clear glass mugs will show off the pretty pink color of the strawberry cake.

Source: bettycrocker.com

Slow-Cooker Spinach, Chicken And Feta Quiche

Ingredients:

• 1   package (1 pound) ground chicken
• 1   package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6   ounces feta cheese, crumbled (about 1 1/4 cups)
• 1/3  cup fresh dill, chopped
• 2   tablespoons onion flakes
• 6   large eggs
• 1   can (12 ounces) evaporated milk
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 1   cup Heart-Healthy Bisquick

Directions:

1. Coat a 5- or 6-quart slow-cooker bowl with nonstick cooking spray.

2. In a large bowl, combine chicken, spinach, feta, dill, and onion flakes. Stir until evenly blended.

3. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW. Remove slow-cooker insert to wire rack, cut quiche into wedges and serve.

 

Source:  FamilyCircle.com

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg