Easter Basket Cupcakes

Easter Basket Cupcakes

Easter Basket Cupcakes

With Red Vines® Candy

Red Vines 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 Original Red Easter Twists
  • 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 pre-frosting

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 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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Sour Punch Trifle

Sour Punch Trifle

Sour Punch Trifle

With Sour Punch® Candy

sour punch trifle

Ingredients

Makes 4–6 Servings

 

SOUR PUNCH TRIFLE:

  • 2 cups milk
  • 1 1/2 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup blackberries

FRESH WHIPPED CREAM
(or store-bought whipped cream):

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar

01. Prepare and Cut Cake

Prepare cake mix according to instructions on the box. When the cake is ready, cut into small cubes and set aside.

sour punch trifle ingredients

02. Prepare Pudding and Begin Layering Ingredients

Prepare Pudding Mix by mixing with cold milk. Cover with plastic wrap and place in the refrigerator to set for 5 minutes, then place in a piping bag and set aside.

Prepare the whipped cream by whipping the heavy cream and powdered sugar until soft peaks form. Place into a piping bag.

Begin layering the ingredients in a glass or jar, starting with the cake.

trifle layer

03. Add Pudding and Berries

Next, add a layer of pudding.

After that, sprinkle on a few berries.

pudding and berries in trifle

04. Add Whipped Cream and Sour Punch Straws

Next, add a layer of whipped cream.

Then, add a layer of Sour Punch Straws.

whipped cream and sour punch straws in trifle

05. Top with Berries and Enjoy

Repeat until the glass or jar is full.

Top with berries and enjoy!

sour punch trifle

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Easter Egg Cookies

Easter Egg Cookies

Easter Egg Cookies

With Sour Punch® Candy

Sour Punch Easter Egg Cookies

Ingredients

COOKIE INGREDIENTS:

  • 7 tablespoons (93 grams) unsalted butter, room temperature
  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar
  • ½ teaspoon table salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon (148 grams) all purpose flour
  • 2 ½ teaspoon (7 grams) cornstarch

FROSTING INGREDIENTS:

  • ¾ cup + 1 tablespoon (130 grams) powdered sugar

  • 8 tablespoons (113 grams) butter

  • 1/8 teaspoon table salt

DECORATING INGREDIENTS:

01. Combine Ingredients to Create Cookie Dough

In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

Add the egg yolks and vanilla and stir to combine.

Add the flour and stir on low speed until all the flour has disappeared into the dough.

Remove the dough from the mixing bowl and place it on a sheet of parchment paper.

Using a rolling pin over the top sheet of parchment, roll the dough out to an even ¼” thickness.

02. Refrigerate Dough Then Cut Egg-Shaped Cookies

Slide the sheet of parchment-lined cookie dough onto a tray and place it in the refrigerator.

Refrigerate for 30 minutes or up to 4 hours.

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Remove the cookie dough from the fridge and peel off the top layer of parchment.

Using an egg-shaped cookie cutter, cut cookies from the sheet.

easter egg cookie shapes

03. Bake Cookies for 15 Minutes

Place the cookie dough eggs onto the baking sheet, spacing them evenly on the tray.

Bake for 15 minutes, until pale in the middle and light golden brown on the edges.

Let cool completely.

baked easter egg cookies

04. Make Frosting

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.

05. Decorate with Sour Punch Candy

Cut the Sour Punch Straws into a variety of sizes—very small, small, and medium, and full length.

Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

Use the various Sour Punch candies to decorate your cookies with squiggles, stripes, or polka dots.

sour punch candy on easter cookies

06. Store at Room Temperature

Repeat with the remaining cookies.

Cookies will keep at room temperature, well covered, for up to one week.

easter egg cookies

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Raspberry Whoopie Pies

Raspberry Whoopie Pies

Raspberry Red Vines Whoopie Pies

With Red Vines® Candy

Red Vines 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 Easter 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.

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 Easter Twists

Cut Red Vines 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

Red Vines 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 Original Red Easter 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.

Red Vines Lemon Raspberry Bars_Twists and 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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