“This is the day the LORD has made; let us rejoice and be glad in it” Psalm 118:24
What a beautiful day today, Easter Sunday. These cute cute cupcakes were found on Foodnetwork.com. They took a little time to make, yet were well worth it. Such a fun Easter idea to share with friends and family!
Chick & Egg Cupcake Recipe
adapted from Foodnetwork.com
Ingredients
- 24 vanilla cupcakes
- 2 cans vanilla frosting, dyed blue
- Green coconut grass, recipe follows
- 1 bag candied malt balls (Robins Eggs)
- 24 yellow chick Peeps
Directions
Frost a cupcake with frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass.
Coconut Easter Grass for Cupcakes:
- 2 cups sweetened shredded coconut
- 1 to 2 teaspoons liquid green food coloring
- 1/2 to 1 teaspoon liquid yellow food coloring
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
Cook’s Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.
Yield: 2 cups coconut grass
honeycrisp 