Recipe of the Day

King Kullen

Creamed Peas

Tip Of The Day

Centrum® Silver® Is Now Verified Non-GMO and Gluten Free.

~You asked, we delivered! We’re excited to offer you multivitamins with the features you prefer, backed by 35 years of nutritional science and research. Save $2 now.

~Non-GMO applies to Centrum® & Centrum® Silver® tablets only, learn more at www.Centrum.com.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Easter Basket Cupcakes

Prep Time: 30 minutes

Servings: 24

Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets.

Ingredients

  24 sugar ice cream cones

  1 package white cake mix

  1 tsp McCormick® Yellow Food Color

  1/2 tsp McCormick® Pure Lemon Extract

  1 container vanilla frosting

  McCormick® Assorted Food Colors and Egg Dye

  24 red string licorice

  1 cup coconut

  72 Jelly beans

Select All

Add Items to List

Directions

Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.

Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.

Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.


Nutritional Information:

Calories 258

Total Fat 10g 

Cholesterol 23mg 

Sodium 257mg 

Total Carbohydrate 40g 

Dietary Fiber 1g 

Protein 2g