From HERSHEY’S Makes 16 squares With a chocolate mousse pie filling, a layer of mint cream and a cookie crust, it might be hard to…
From MCCORMICK
Makes 24 cupcakes
Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets….a great treat for Easter Sunday!
INGREDIENTS
24 sugar ice cream cones
1 package (2-layer size) white cake mix
1 teaspoon MCCORMICK Yellow Food Color
1/2 teaspoon MCCORMICK Pure Lemon Extract
1 container (16 ounces) vanilla frosting
MCCORMICK Assorted Food Color & Egg Dye
24 pieces red string licorice, 4-inch lengths
1 cup flaked coconut
72 jellybeans
DIRECTIONS
1.Preheat oven to 350 degrees. 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.
2.Prepare cake mix as directed on package, adding yellow food color and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.
3.Tint frosting with desired food colors. Frost cupcakes. Attach string licorice for the basket handles. Decorate cupcakes with coconut and jellybeans.
Find this recipe and more holiday treats at mccormick.com
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