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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
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
- 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.
- 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.
- 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.
- Serve tea cup cupcakes with teaspoons.
