Red Vines Easter Basket Cupcakes

Red Vines Easter Basket Cupcakes

Red Vines Easter Basket Cupcakes

Ingredients

Easter Basket Cupcakes
Funfetti CupcakesUse your favorite recipe or box mix
FrostingUse premade frosting or the recipe included here
Shredded coconut
Egg-shaped candy
Frosting
*Optional! Feel free to use a premade frosting
¾ cup Powdered SugarPlus 1 tablespoon (130 grams total)
8 tbsp Butter(113 grams)
tsp Table Salt
Coconut Grass
1 cup Shredded Coconut
Green food coloring

Directions

Directions – Frosting

Optional! Free free to use a premade frosting instead. Otherwise:

In the bowl of stand mixer, combine the butter and salt

Beat the butter for 3 minutes, until very creamy

Add ½ of the powdered sugar and mix on low speed until combined

Add the remaining powdered sugar. Mix on low speed until combined.

Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Directions – Coconut Grass

Place the shredded coconut in a zip-top plastic bag

Add a very small drop of green food coloring to the bag. A little color goes a long way! You can always add more later if needed

Seal the bag and start shaking

Shake the bag, massaging the coconut around with your hands, until the green color is distributed and the coconut is green

If you’d like a deeper green color, add more food coloring and repeat step 4

Place the dyed coconut in a shallow bowl

Cupcake Assembly

Frost each cupcake with frosting

Stick 2 candy eggs in the center of each cupcake

Roll the edges of each cupcake in the dyed coconut so that “grass” sticks to the outside edge of the frosted cupcake

Cut Red Vines Twists and Candy Straws in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles

Red Vines Breakfast Charcuterie Board

Red Vines Breakfast Charcuterie Board

Red Vines Breakfast Charcuterie Board

Ingredients

Breakfast Board Ingredients
Vanilla & Fruit Yogurt Coatings
Crunchy ToppingsGranola, toasted coconut, raspberries, toasted almonds
Yogurt Coating – Vanilla
½ cup Vanilla Yogurt
1 ¼ cups Powdered Sugar
1 Pinch of Salt
Yogurt Coating – Raspberry
1 cup Raspberry Yogurt
2 ½ cups Powdered Sugar
1 Pinch of Salt
Yogurt Coating – Blueberry
1 cup Blueberry Yogurt
2 ½ cups Powdered Sugar
1 Pinch of Salt

Directions

Directions

Place flavor of yogurt in a medium sized bowl

Add one cup of powdered sugar and stir to combine

Slowly add the remaining powdered sugar and stir to blend

Transfer the yogurt to a smaller bowl and set aside

Repeat with remaining yogurt flavors

On large tray, arrange the bowls of yogurt

Around the bowls, arrange the Raspberry Twists and Lemon Blueberry Candy Straws

Scatter your dried toppings in the gaps remaining

To assemble, dip Red Vines candies into one of the yogurt coatings & sprinkle crunchy toppings of your choice on top

Note: Feel free to eat immediately after dipping! If you’d prefer the yogurt to be dry, place the dipped Red Vines on a parchment-lined tray and let stand for 3-4 hours until dry.