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Easter Basket Cupcakes

Prep Time:

15 min

Total Time:

1 hr 30 min

Makes:

What You Need

1 pkg. (2-layer size) cake mix, any flavour

1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding

1-1/2 cups milk

1 cup thawed COOL WHIP Whipped Topping

Assorted candies

1 cup shredded coconut

2 to 3 drops green food colouring

Just follow our 3 simple steps

PREPARE and bake 1 pkg. (2-layer size) cake mix (any flavour) as directed on package for 24 cupcakes. Cool completely.

ADD 1-1/2 cups cold milk to 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding in medium bowl. Beat with wire whisk until well blended. Refrigerate 5 min. Gently stir in 1 cup thawed Cool Whip Whipped Topping. Tint with a few drops of green food colouring, if desired. Spread evenly onto tops of cupcakes.

DECORATE each cupcake with shredded coconut, miniature chocolate eggs, and licorice to resemble Easter baskets. Store in refrigerator.

Kraft Kitchens Tips

Special Extra

Place 1/2 tsp. water and 2 to 3 drops green food colouring in small resealable plastic bag. Add 1 cup shredded coconut; seal bag. Shake gently until coconut is evenly tinted. For a darker shade of green, add 1 to 2 additional drops of food colouring to bag. Seal bag and shake gently until coconut is evenly tinted.

Make it Easy

Pour the cake batter into large resealable plastic bag. Snip off 1 corner from bottom of bag and squeeze the batter into paper-lined muffin cups. It's much quicker and less messy than spooning the batter into each cup.

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