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Chocolate Filled Easter Baskets
2/3 cup butter
2-3/4 cups sifted flour
1 cup light brown sugar
2-1/2 teaspoons baking powder
3/4 cup granulated sugar
1 teaspoon salt
2 large eggs
1-1/4 cup milk
1 teaspoon almond extract
24 small chocolate Easter eggs
Preheat oven to 350 degrees F. Line muffin tins with paper baking
cups. Blend butter, sugar, eggs and almond extract in a large mixing
bowl. Beat on high speed for 5 minutes. At low speed, slowly add
flour, baking powder, salt and milk, alternating the wet and dry
ingredients. Fill muffin cups 1/3 full. Place unwrapped chocolate
Easter egg in the center of each muffin and cover with more batter
filling each cup 2/3 full. Bake for 18 to 20 minutes or until cake
springs back when touched. Frost while still warm.
Frosting - Sift 2 cups confectioner's sugar. Beat 3 tablespoons
butter until soft. Gradually add sugar, blending ingredients until
creamy. Add 1/4 teaspoon salt and 2 teaspoons vanilla extract. To
remove the cornstarch flavor from the frosting, place the bowl over
hot water for about 10 or 15 minutes being careful not to submerge
it in the water. Remove from heat and add 2 teaspoons vanilla
extract, mixing well. Tint with food coloring. Ice each cupcake.
Basket - to make the basket handles, cover pipe cleaners with pastel
pink ribbon. Anchor in opposite sides of each cupcake. Tint shredded
coconut with a few drops of green food coloring to make Easter
grass. Sprinkle coconut on top of each cupcake. Top with jelly
beans. |
