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easter at momsnetwork.com
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| Chocolate
Filled Easter Basket |
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Chocolate Eggs - Ingredients
& Supplies:
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 - Ingredients needed:
2 cups confectioner's sugar
3 tablespoons butter
1/4 teaspoon sale
2 teaspoons vanilla extract
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 - Supplies Needed:
Pipe Cleaners
Pink Ribbon
Shredded Coconut
Green Food Coloring
Jelly Beans
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.
Submitted by Lisa Bowe, House of Lloyd -
Christmas Around the World
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