Easter Treats

Easter Treats

We can't handle the cuteness of each of these Easter Treats!!

White Easter Egg Cupcakes

 Prep Time: 30 minutes
 Cook Time: 18 minutes
 Total Time: 48 minutes
 Servings: 12 regular or 24 mini
 Author: Garnish & Glaze

Ingredients

For the Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter melted
  • 1 cup sugar
  • 3/4 cup buttermilk or whole milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites

For the Frosting:

  • 2/3 cup 4 ounces white chocolate chips, melted
  • 5 ounces cream cheese room temperature
  • 3 tablespoons butter room temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 1-2 tablespoons milk

For the Topping:

  • 1 ounce chocolate almond bark
  • 24-36 Cadbury Mini Eggs

Instructions

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
  4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
  5. Spoon batter into cupcake liners (I like to use an ice cream scoop for the regular size cupcakes and a cookie scoop for the mini). Bake mini cupcakes for 9-11 minutes and regular cupcakes for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.)

For the Frosting:

  1. Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.

  2. In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat anther minute. Beat in the sugar a little at a time, mixing until until light and fluffy. Add milk 1 tablespoon at a time if needed to reach desired consistency. Place in a piping bag with tip and pipe onto the cupcakes.

For the Topping:

  1. Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.
  2. Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.

 

Easter: Bunny Butt Oreo Pops

Author: See Vanessa Craft A Life Well Lived

Supplies

Oreos
White Candy Melts
Lollipop Sticks
Edible Bunny Feet (click affiliate link to order)
Large Edible Pearl
Parchment Paper

Instructions

1. Melt the white candy melts according to the package.

2. Dip a lollipop stick in the melted chocolate and sandwich in between an Oreo cookie.

3. Dip the Oreo on a stick into the metled chocolate and place on a piece of parchment paper.

4. Add pair of edible bunny feet to the bottom of the Oreo and an edible pearl above the feet, as shown in the photo.

5. Allow chocolate to harden. Enjoy!

 

Bunny Chow with Chex Mix

 Prep Time 15 minutes
 Total Time 15 minutes
 Servings 18
 Author: Erin @ Suburban Simplicity

Ingredients

  • 9 cups Corn Chex™ Rice Chex™ or Wheat Chex™ cereal (or combination)
  • 1 cup white chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 tsp. vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. In large bowl, measure out cereal; set aside.
  2. In 1-quart microwavable bowl, microwave white chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.
  3. Add half of the powdered sugar into 2-gallon resealable food-storage plastic bag, pour cereal mixture into bag and then add remaining powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Add in candies and store in airtight container in refrigerator.

 

Rice Krispie Nests

Author: Amanda's Cookin'

Ingredients

    • 4 cups marshmallows
    • 5 cups rice cereal
    • 1/4 cup coconut oil
    • 2 teaspoons vanilla
    • 2 cups mini eggs

Instructions

  1. Grease a 12-cup muffin tray and set aside.
  2. Place the marshmallows in a large microwave-safe bowl and heat for 25-30 seconds. Stir well, and repeat heating as needed.
  3. Add the melted coconut oil and vanilla extract to the marshmallows and stir well to incorporate.
  4. Add the rice cereal cup at a time, gently folding it into the marshmallow mixture, until all of the cereal is incorporated.
  5. Scoop heaping 1/4 cup portions of the rice krispie treats into the prepared muffin tray.
  6. Wet your hands and press the rice krispies into a cup or tart-shape.
  7. Place in the fridge for 2 hours or overnight to set.
  8. When the nests have had a chance to set and harden, pop them out of the muffin tray using a butter knife and fill with treats. We used mini eggs but jellybeans or a some berries would also be delicious.

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