Recipe: Easter Basket Cupcakes (using cake mix)

Easter Basket Cupcakes

24 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