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Easter Basket Cupcakes

Easter Basket Cupcakes
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Ingredients
  1. 24 sugar ice cream cones Substitutions
  2. 1 package (2-layer size) white cake mix
  3. 1 teaspoon McCormick® Yellow Food Color
  4. 1/2 teaspoon McCormick® Pure Lemon Extract
  5. 1 container (16 ounces) vanilla frosting
  6. McCormick® Assorted Food Colors & Egg Dye
  7. 24 pieces red string licorice, 4-inch lengths
  8. 1 cup flaked coconut
  9. 72 Jelly beans
Instructions
  1. Preheat oven to 350°F. 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. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans
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Spiced Springtime Sugar Cookies Recipe

Spiced Springtime Sugar Cookies Recipe
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Ingredients
  1. 2 1/3 cups flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon McCormick® Cinnamon, Ground
  4. 1/4 teaspoon McCormick® Nutmeg, Ground
  5. 1/4 teaspoon salt
  6. 1 1/4 cups granulated sugar
  7. 1 cup (2 sticks) butter, softened
  8. 1 egg
  9. 2 teaspoons McCormick® Pure Vanilla Extract
Glaze
  1. 1 cup confectioners' sugar
  2. 3 1/2 teaspoons milk
  3. 1/4 teaspoon McCormick® Pure Vanilla Extract
  4. 2 teaspoons light corn syrup
  5. 3 drops McCormick® Assorted Food Colors & Egg Dye
Instructions
  1. For the Cookies, mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
  2. Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
  3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  4. For the Glaze, mix confectioners' sugar, milk and 1/4 teaspoon vanilla in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry
Notes
  1. Cooking Tips
  2. • Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.
  3. • Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
  4. • If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color.
  5. • To use contrasting glaze colors to decorate glazed cookies, spoon small amount of contrasting glaze into small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies.
  6. • If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design. • Allow glaze to dry before storing cookies in airtight containers.
  7. Flavor Variations: Omit the cinnamon and the nutmeg. Use 1 teaspoon McCormick® Pure Almond Extract or Pure Orange Extract or Pure Lemon Extract in place of the vanilla in the cookie dough.
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Easter Egg Cake Bites Recipe

Easter Egg Cake Bites Recipe
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Ingredients
  1. 1 package (2-layer size) white cake mix
  2. 2 teaspoons McCormick® Pure Lemon Extract Substitutions
  3. McCormick® Assorted Food Colors & Egg Dye Substitutions
  4. 1 cup marshmallow creme
  5. 1 bag (14 ounces) white confectionary coating wafers
Decorating Glaze
  1. 1/2 cup confectioners’ sugar
  2. 2 teaspoons water
  3. McCormick® Assorted Food Colors & Egg Dye Substitutions
Instructions
  1. Prepare cake mix as directed on package, adding lemon extract and desired food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.
  2. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls then roll to form an egg shape. Refrigerate 2 hours.
  3. Melt coating wafers or white chocolate as directed on package. Using a fork, dip 1 cake bite at a time into the confectionary coating or chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake bites on wax paper-lined tray.
  4. For the Decorating Glaze, mix confectioners’ sugar and water in small bowl until well blended. Tint with desired food color. Using a fork, drizzle glaze over cake bites. Let stand until glaze is set.
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Festive Meringue Cookies Recipe

Festive Meringue Cookies Recipe
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Serves
  1. Makes 6 dozen or 12 (6 cookie) servings.
  2. 4 egg whites, at room temperature
  3. 1/2 teaspoon McCormick® Cream of Tartar
  4. 1 cup sugar
  5. 1 teaspoon McCormick® Pure Vanilla Extract
  6. 25 drops McCormick® Assorted NEON! Food Colors & Egg Dye
Instructions
  1. Preheat oven to 225°F.
  2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
  3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
  4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
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Rainbow Cookies

Rainbow Cookies
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Ingredients
  1. 1
  2. pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  3. 1/2
  4. cup butter or margarine, softened
  5. 1/4
  6. cup Gold Medal® all-purpose flour
  7. 1
  8. egg
  9. 3
  10. food colors
  11. Granulated sugar, if desired
  12. 1/2
  13. tub Betty Crocker® Whipped vanilla ready-to-spread frosting
Instructions
  1. 1 Heat oven to 375°F. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
  2. 2 Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.)
  3. 3 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.
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Bunny Sandwich Cookies

Bunny Sandwich Cookies
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Ingredients
  1. 1
  2. pouch Betty Crocker™ sugar cookie mix
  3. 1/2
  4. cup butter, softened
  5. 1
  6. egg
  7. 1/4
  8. cup Gold Medal™ all-purpose flour
  9. Betty Crocker™ gel food colors
  10. Granulated sugar
  11. 3/4
  12. cup Betty Crocker™ Rich & Creamy vanilla frosting
  13. 1/2
  14. cup powdered sugar
  15. 1/4
  16. cup chocolate chips
  17. 36
  18. jelly beans
Instructions
  1. 1 Heat oven to 350°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into 6 equal portions, and color each portion with food color as desired.
  2. 2 Roll 1 portion of dough on lightly floured surface to 1/4-inch thickness. Using 1 1/2-inch heart-shaped cutter, cut out 18 heart shapes. Cut 6 of the heart shapes in half for ears. Dip shapes into granulated sugar. Tuck ears under 6 of the heart shapes to form ears on bunny faces. Place all on ungreased cookie sheet. Repeat with remaining portions.
  3. 3 Bake 5 to 7 minutes or until lightly golden brown.
  4. 4 Mix frosting and powdered sugar. Set aside 2 tablespoons of the frosting. Spread frosting on bottom sides of heart shapes without ears. Top each with heart shape with ears.
  5. 5 On lower back side of bunny, place dab of remaining 2 tablespoons frosting, and attach jelly bean for tail. In small microwavable bowl, microwave chocolate chips uncovered on High about 30 seconds or until chips can be stirred smooth. Place in small plastic food-storage bag. Cut small opening in 1 corner of bag. Squeeze plastic bag to make eyes and nose for each bunny. Let stand to set chocolate and frosting.
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Key Lime Coconut Angel Cake

Key Lime Coconut Angel Cake
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Ingredients
  1. 1
  2. box Betty Crocker® white angel food cake mix
  3. 1 1/4
  4. cups cold water
  5. 1
  6. can (14 oz) sweetened condensed milk
  7. 1/3
  8. cup Key lime or regular lime juice
  9. 1
  10. teaspoon grated lime peel
  11. 1
  12. container (12 oz) frozen whipped topping, thawed
  13. 1
  14. cup flaked coconut
  15. Sliced kiwifruit and strawberries, if desired
Instructions
  1. 1 Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  2. 2 In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
  3. 3 Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
  4. 4 Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
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Bunny Butt Cake

Bunny Butt Cake
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® yellow or white cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  5. 1
  6. container Betty Crocker® Rich & Creamy vanilla frosting
  7. Red food color
  8. 1
  9. large marshmallow, cut in half
  10. 3
  11. cups shredded coconut
  12. Green food color
  13. 2
  14. strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  15. 1
  16. roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
  17. 3
  18. green-colored sour candies, separated into strips
  19. Construction paper
Instructions
  1. 1 Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  2. 2 Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  3. 3 Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  4. 4 Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  5. 5 Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  6. 6 Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Notes
  1. Need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
  2. Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.
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Easter Basket Cupcakes

Easter Basket Cupcakes
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® yellow cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. container Betty Crocker® Whipped fluffy white frosting
  6. Green-colored sour candy separated into strips
  7. Jelly beans or other desired candie
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2 Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. 3 Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.
  4. Expert Tips
  5. Make your fun Easter Basket Cupcakes even cuter! Pick up fun foil or fancifully decorated muffin cup liners at cake decorating or party supply stores.
  6. To make basket handles the same size, use the handle from the first basket to measure the length for the rest.
  7. If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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