Chicken's Egg Easter Basket Recipe

Posted by
Rate It!
Chicken's Egg Easter Basket
Add your photo!
Ingredients
23
Count
Nutrition
11029
Calories
Total time
13
Minutes
Comments Print recipe

Ingredients:

  • 1 vanilla cupcake , recipe follows
  • basic glaze icing , tinted light blue, recipe follows
  • green coconut grass , recipe follows
  • 2 2/3 cups sugar
  • 1 cup (2 sticks) unsalted butter , cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 1/2 tsp fine salt
  • 3 (1 lb boxes) confectioners' sugar
  • 1 cup water
  • 1 to 2 tsp liquid green food coloring
  • 1/2 to 1 tsp liquid yellow food coloring

Directions:

  1. Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.
  2. Vanilla Cupcake:
  3. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  4. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  5. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes.
  6. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
  7. Yield: 24 cupcakes
  8. Prep Time: 20 minutes
  9. Cook Time: 25 minutes
  10. Inactive Prep Time: 30 minutes
  11. Ease of preparation: easy
  12. Basic Glaze Icing:
  13. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  14. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  15. For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  16. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  17. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  18. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  19. Yield: 5 cups
  20. Copyright 2009 Television Food Network, G.P. All rights reserved
  21. Coconut Easter Grass for Cupcakes
  22. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
  23. 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.
  24. 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.
  25. 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.
  26. Ield: 2 cups coconut grass
  27. Click Title the visitor sees. for the next cupcake.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11029.4 Kcal (46178 kJ)
Calories from fat 1699.11 Kcal
% Daily Value*
Total Fat 188.79g 290%
Cholesterol 990.23mg 330%
Sodium 2204.88mg 92%
Potassium 3789.41mg 81%
Total Carbs 2302.35g 767%
Sugars 1847.25g 7389%
Dietary Fiber 23.36g 93%
Protein 85.59g 171%
Vitamin C 1.9mg 3%
Vitamin A 1.1mg 38%
Iron 25.4mg 141%
Calcium 1387.1mg 139%
Amount Per 100 g
Calories 319.14 Kcal (1336 kJ)
Calories from fat 49.17 Kcal
% Daily Value*
Total Fat 5.46g 290%
Cholesterol 28.65mg 330%
Sodium 63.8mg 92%
Potassium 109.65mg 81%
Total Carbs 66.62g 767%
Sugars 53.45g 7389%
Dietary Fiber 0.68g 93%
Protein 2.48g 171%
Vitamin C 0.1mg 3%
Iron 0.7mg 141%
Calcium 40.1mg 139%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 235.5
    Points
  • 304
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top