 Easter Basket Cupcakes24 Reynolds® Easter Baking Cups 1 package (about 18 oz.) white cake mix 1 container (16 oz.) white ready-to-spread frosting Flaked coconut Green food color Tiny jelly beans Licorice twists Preheat oven to 350F. Place Reynolds Easter Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups. Bake as directed. Cool. Frost cupcakes; set aside. Tint coconut green by mixing with food color. Make a coconut nest on top of each cupcake. Fill coconut nests with tiny jelly beans. For basket handles, with a knife, cut licorice twists in half lengthwise; cut halves into 6-inch pieces. Attach basket handles by inserting ends of licorice into cupcakes. Make 24 Source: Reynold's Kitchens
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