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.
