Tea cup cupcakes

By Irene Matys
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Tea cup cupcakes

Save time by using store-bought cupcakes. Simply slice off the tops, build coconut-flake nests and fill with your favourite Easter candies like jelly beans, sprinkles, chocolate mini eggs, or anything else your sweet tooth craves.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 4-6 store bought cup cakes, vanilla or chocolate or mix with icing
  • 1/2 cup toasted shredded coconut
  • 6 rainbow shoestring candy licocice
  • An assortment of Easter candy, such as chocolate mini eggs, jelly beans, candy carrots
  • Pastel colour sparkly candy sprinkles, pink, yellow, green, blue
  • 4-6 tea cups with saucers
  • 4-6 teaspoons
  • 1 bag of brown paper shredded easter basket filling

Directions

  1. To assemble, fill the bottom of each tea cup with the shredded easter basket filling. Place a cupcake in each cup. With a knife, remove half the icing off the top of the cupcakes.
  2. To make coconut nests, add a heaping tablespoon of toasted coconut on top of half the cupcakes. Carefully make a well in the centre to form a shape of a nest. Fill nests with easter chocolate and top with sprinkles.
  3. To make rainbow licrocice nests, take a few of the rainbow licrocice  and form them into a circle shape leaving a whole in the middle. Top them gently on top of the remaining cupcakes and fill them with sprinkles and Easter candies.
  4. Serve tea cup cupcakes with teaspoons.

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