Easter Basket Cupcakes

Easter Basket Cupcakes

Easter Basket Cupcakes

With Red Vines® Candy

easter basket cupcakes

Ingredients

EASTER BASKET CUPCAKES:

  • Funfetti cupcakes (use your favorite recipe or a simple box mix)
  • Frosting (use premade frosting or the recipe included here)
  • Shredded coconut
  • Red Vines Raspberry Twists
  • Red Vines Lemon Blueberry Candy Straws
  • Egg-shaped candy

COCONUT GRASS:

  • 1 cup shredded coconut
  • Green food coloring
  • 1 cup raspberry yogurt
  • 2 1/2 cups powdered sugar
  • 1 pinch of salt

FROSTING:

  • *Optional! Feel free to use a pre-made frosting
  • ¾ cup powdered sugar, plus 1 tbsp.
  • 8 tablespoon butter
  •  teaspoon table salt

01. Make Coconut Grass

Place the shredded coconut in a zip-top plastic bag. Add a very small drop of green food coloring to the bag.

shredded coconut

02. Spread Green Food Coloring

Seal the bag and start shaking. Massage the coconut around with your hands until the color is distributed and the coconut is green. If you’d like a deeper green color, add more food coloring and repeat.

green coconut

03. Make Cupcake Frosting

*Optional! Free free to use a premade frosting instead.

In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy. Add ½ of the powdered sugar and mix on low speed until combined.

Add the remaining powdered sugar. Mix on low speed until combined. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

easter cupcakes

04. Decorate Easter Cupcakes

Frost each cupcake and stick 2 candy eggs in the center of each.

Roll the edges of each cupcake in the green coconut so the “grass” sticks to the edges of the frosted cupcake.

easter cupcakes

05. Add Easter Basket Handles Using Red Vines Licorice

Cut Red Vines Twists and Candy Straws in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles.

Enjoy!

easter basket cupcakes

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Breakfast Charcuterie Board

Breakfast Charcuterie Board

Breakfast Charcuterie Board

With Red Vines® Candy

breakfast charcuterie board with licorice

Ingredients

BREAKFAST BOARD:

  • Red Vines Raspberry Twists
  • Red Vines Lemon Blueberry Candy Straws
  • Vanilla & fruit yogurt
  • Crunchy toppings (granola, toasted coconut, raspberries, toasted almonds)

YOGURT COATING—VANILLA:

  • 1/2 cup vanilla yogurt
  • 1 1/4 cups powdered sugar
  • 1 pinch of salt

YOGURT COATING—RASPBERRY:

  • 1 cup raspberry yogurt

  • 2 1/2 cups powdered sugar

  • 1 pinch of salt

YOGURT COATING—BLUEBERRY:

  • 1/2 cup blueberry yogurt
  • 1 1/4 cups powdered sugar
  • 1 pinch of salt

01. Mix Powedered Sugar and Yogurt

Place flavor of yogurt in a medium sized bowl. Add one cup of powdered sugar and stir to combine. Slowly add the remaining powdered sugar and stir to blend.

Transfer the yogurt to a smaller bowl and set aside. Repeat with remaining flavors.

On large tray, arrange the bowls of yogurt.

yogurt and red vines candy

02. Arrange Charcuterie Board

Around the bowls, arrange the Raspberry Twists and Lemon Blueberry Candy Straws. Scatter your dried toppings in the gaps remaining.

charcuterie board with licorice

03. Dip Red Vines Licorice and Coat with Granola

To assemble, dip Red Vines candies into one of the yogurt coatings & sprinkle crunchy toppings of your choice on top.

licorice with yogurt and granola

04. Enjoy Immediately of Let Stand for 3–4 Hours

Feel free to eat immediately after dipping. If you’d prefer the yogurt to be dry, place the dipped Red Vines on a parchment-lined tray and let stand for 3-4 hours until dry.

yogurt covered licorice

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Raspberry Whoopie Pies

Raspberry Whoopie Pies

Raspberry Red Vines Whoopie Pies

With Red Vines® Candy

raspberry whoopie pies

Ingredients

Makes 1 Dozen

 

  • 1/2 cup butter (room temperature)
  • ½ cup granulated sugar
  • 1 egg (room temperature)
  • 1 ¼ cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup lemon juice
  • 2 teaspoon lemon zest
  • 1 teaspoon vanilla extract

FILLING:

  • 1/2 cup butter
  • 8 oz. cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 tablespoon raspberry jam
  • Red Vines Raspberry Twists

01. Preheat Oven and Mix Ingredients

Preheat oven to 350 degrees Fahrenheit.

In mixing bowl, sift together flour, baking powder, baking soda, and salt.

In the bowl of a mixer, cream together butter & sugar for 2-3 min. until fluffy. Add in egg and mix until incorporated. Add in lemon juice, zest, and vanilla. Next, add in half of the flour mixture and mix until incorporated. Then add in buttermilk. Finally, add remaining flour mixture and mix.

whoopie pie ingredients

02. Bake 10–12 Minutes

Pour batter into a piping bag & cut a small-medium sized hole in the bag. On parchment lined baking sheet or mat, pipe the batter into 12 two-inch mounds. Space each mound at least 2-in apart.

Bake for 10-12 minutes until slightly golden brown around the edges. Set on a cooling rack to cool.

baked whoopie pies

03. Mix Raspberry Filling

In a bowl, mix together butter and cream cheese until creamy, about 2 minutes. Add vanilla, salt and raspberry jam. Mix until incorporated.

Add powdered sugar 1 cup at a time.

raspberry whoopie pie filling

04. Scoop Filling Into Piping Bag

When the filling is finished, scoop into a piping bag.

Turn the whoopie pie tops over and pipe the filling.

raspberry whoopie pies

05. Add Red Vines Raspberry Twists

Cut Red Vines Raspberry Twists into small pieces and place in the center.

raspberry whoopie pies

06. Add Top Whoopie Pie

Place another whoopie pie on top, add more chopped Red Vines as desired and enjoy!

raspberry whoopie pies

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Lemon Raspberry Red Vines Bars

Lemon Raspberry Red Vines Bars

Lemon Raspberry Red Vines Bars

With Red Vines® Candy

lemon raspberry bars

Ingredients

Makes 1 Dozen Bars

 

LEMON FILLING:

  • 2 cups granulated sugar

  • ½ cup flour

  • 6 eggs (room temperature)

  • 1 teaspoon lemon zest

  • 1/2 cup raspberry jam

  • 1 cup lemon juice

  • 1 cup Red Vines Raspberry Twists

  • 1/2 cup powdered sugar

CRUST:

  • 1 cup butter (softened)

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla

  • 1/2 teaspoon Salt

  • 2 cups flour

01. Prep and Preheat Oven

Gather ingredients.

Prepare a 9×13 baking pan with two sheets of parchment paper, leaving a little overhang to make for easy removal. Set aside.

Preheat oven to 350 degrees Fahrenheit.

lemon raspberry bar ingredients

02. Make Crust and Layer Into Baking Pan

In a bowl, mix together butter and sugar.

Add vanilla, salt, and then flour. When the dough comes together, press a thin even layer into the bottom of the parchment lined baking pan.

Set crust aside and let cool while preparing the filling.

lemon raspberry bar crust

03. Make Lemon Filling

For the filling, mix together sugar, flour, eggs, lemon juice, and lemon zest, until fully incorporated.

Pour over the cooled crust and drop raspberry jam into the filling one tablespoon at a time.

lemon filling

04. Swirl In Raspberry Filling

Use a toothpick to swirl the raspberry jam throughout the filling.

swirl in raspberry filling

05. Add Red Vines Licorice and Bake

Cut Raspberry Red Vines into small pieces and drop into the filling.

Bake for 20-25 minutes until the filling is set and golden brown around the edges.

licorice bites in lemon bars

06. Let Cool and Sprinkle with Powdered Sugar

Let cool at room temperature for at least one hour before removing from the pan. Transfer to the refrigerator to cool for another 2 hours.

When completely cool, cut into 12 bars and sprinkle with powdered sugar.

lemon bars with raspberry

07. Display and Enjoy

Display as you wish and enjoy!

lemon bars on dessert stand

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Giant Skillet Cookie

Giant Skillet Cookie

Giant Skillet Cookie

With Red Vines® Candy

giant skillet cookie

Ingredients

  • 2 ½ cups (350 grams) all purpose flour
  • ½ teaspoon (3 grams) baking soda
  • ½ teaspoon (4 grams) salt
  • 2 sticks (227 grams) butter
  • 2/3 cup (130 grams) sugar
  • ½ cup (85 grams) powdered sugar
  • 1 egg
  • ¾ cup (90 grams) frozen raspberries (if you only have fresh raspberries, stick them in the freezer for about 30 minutes before beginning this recipe)
  • ½ cup (50 grams) Red Vines Raspberry Twists, cut into small pieces
  • ½ tablespoon butter for greasing the skillet
  • Vanilla ice cream (optional)

01. Make Cookie Dough

Preheat your oven to 350F.

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 min.

Add the egg & mix on medium speed until fully blended, then add the flour to the mixture & mix slowly until streaks of flour disappear into the dough.

cookie dough with raspberries and licorice

02. Scoop Cookie Dough Into Skillet

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

Generously butter the bottom and sizes of a 10” cast iron skillet.

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

giant cookie in skillet

03. Bake Skillet Cookie

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

giant cookie in skillet

04. Add Vanilla Ice Cream

Serve warm with vanilla ice cream.

giant cookie with vanilla ice cream

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