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Sweet Kathleen's
2259 Collinworth Drive
Marietta, GA 30062
770-509-7204
 
 
 
 
 
 
 
 
 
 
 
 
 
 




 
 



 
 




 
 
 
    
 
 
     
 
  
 
 
 
    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 





Easter Recipes


The Easter season provides many wonderful opportunities to spend special time with your children.  I have vivid memories as a child, dyeing eggs with my brother and setting out our empty baskets and bundle of carrots for the Easter Bunny!  On Easter morning, our baskets would be filled with candy and our colorful dyed eggs nestled in each basket.  I have included some recipes that I think you will enjoy.  The Easter Bunny cake is so cute and your little ones will have lots of fun helping you decorate.
 
 

Easter Egg Nest Cupcakes
 

Cupcake
1/2 c. plus 6 T. cake flour
1/2 c. plus 2 T. all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1 c. granulated sugar
1/2 c. (1 stick) butter, softened
2 lg. eggs, room temp
1 1/2 tsp. vanilla extract
1/2 c. whole milk or half & half

Frosting
1/2 c. (1 stick) butter, softened
2 T. vegetable shortening
3 c. confectioners' sugar, sifted
1/4 c. heavy whipping cream
2 tsp. vanilla extract
3/4 tsp. light corn syrup

1 c. sweetened shredded coconut, toasted

Easter egg candies for decorating
 

Preheat oven to 325 degrees. Line 12-cup muffin pan with paper liners. To make cupcakes: Sift the flours, baking powder and salt. In large mixing bowl, beat the butter and sugar with mixer on medium speed until light and fluffy. Add the eggs one at a time, then the vanilla. Reduce the mixer speed to low and add the flour mixture alternately with the milk or half and half just until blended. Fill 3/4 full in paper liners. Bake for 17-20 minutes or until wooden toothpick inserted in the center comes out clean. Cool 5 minutes, then remove from pan and cool completely before frosting. Frosting: In large mixing bowl, place the butter, vegetable shortening, 1 cup of the confectioners' sugar, cream, vanilla extract and the corn syrup. With the mixer on low speed beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. (If necessary add a little more sifted confectioners' sugar if too thin or a little more cream if too thick). Frost cupcakes.  Top each cupcake with a ring of toasted coconut.  Place Easter egg candy in center of each nest.  Makes 12.

 

Note:  To toast coconut, preheat oven to 350 degrees F.  Spread coconut on baking sheet and toast until lightly browned, stirring occasionally.  Watch carefully.
 

Easter Egg Cookies
 

1/2  c. (1 stick butter, softened)

3 T. honey

1 T. vanilla extract

1 cup all-purpose flour

1/2 c. finely chopped pecans or sweetened flaked coconut

Edible glitter and decorator sugars

 

In large mixing bowl, cream the butter, honey and vanilla extract on medium speed until creamy. Reduce mixer speed to low and add the flour mixing til well blended.  Stir in the pecans or coconut.  Wrap dough in plastic and refrigerate 1 to 2 hours.  Preheat oven to 300¢ªF. Shape rounded teaspoonfuls of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter and decorator sugar. Place 2-inches apart onto ungreased cookie sheets.  Bake for 15-18 minutes or until bottoms are lightly browned.  Cool completely.
 
 
Easter Surprise Cookies
 

Cookies

1 c. (2 sticks) butter, softened

1 c. powdered sugar, sifted

1 lg. egg

1 ½  tsp. vanilla extract

2 ½ c. all-purpose flour

jelly beans

 

Glaze

1 ½ c. powdered sugar, sifted

5 to 6 tsp. milk

1 ½ c. sweetened flaked coconut

Assorted food coloring

 

Preheat oven to 350˚F.  In large mixing bowl, beat butter and confectioner?s sugar on medium speed until creamy. Add the egg and vanilla extract, blending well.  Reduce mixer speed to low and gradually add the flour until combined. Shape rounded teaspoonfuls of dough into 1-inch balls.  Place 1 jelly bean in center of each ball making sure candy is covered with dough.  Place cookies 2-inches apart onto ungreased cookie sheets.  Bake 12-15 minutes or until edges are lightly browned.  Do not overbake. Remove to wire racks to cool completely. Glaze: In small bowl, combine powdered sugar and enough milk for desired glazing consistency stirring until smooth. Tint coconut with food colorings. Dip tops of cookies in glaze, sprinkle with tinted coconut.

**To tint coconut, divide coconut evenly among desired number of small bowls.  Add 1 to 2 drops of one food color to each bowl.  Mix with fork until color is evenly distributed.
 
Easter Bunny Cake
 

Cake

3 c. sifted cake flour (measure after sifting)

1 T. baking powder

¼ tsp. salt

1 c. (2 sticks) butter, softened

2 c. granulated sugar, sifted

1 T. vanilla extract

4 lg. eggs, room temperature

1 c. milk or half and half

 

Vanilla Buttercream Frosting

1 c. (2 sticks) butter, softened

¼ c. vegetable shortening

6 c. confectioners? sugar, sifted

½ c. heavy cream

1 T. vanilla extract

1 ½ tsp. light corn syrup

 

Bunny Decorating Ingredients:
Flaked coconut
Colored coconut for grass
Various candies for face, whiskers, bow tie decoration, etc.
 

Preheat oven to 350ºF.  Grease and flour 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour.  Resift the flour with the baking powder, and salt.  Set aside.  In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk, and ending with the dry ingredients.  Mix just enough to blend the batter after each addition.  Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles.  Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes.  Remove the pans and place cakes on wire racks to cool completely.

 

Frosting:  In large mixing bowl, place the butter, shortening, 3 cups of the confectioners? sugar,  cream, vanilla extract and corn syrup. With mixer on low speed beat until smooth and creamy.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition.  Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. (If necessary add a little more sifted confectioners? sugar if too thin or a little more milk if too thin.
 
Assembling Easter Bunny Cake): 1. Set one of your two layers aside for the bunny's head. Cut half-circles from each side of the other layer to create two ears and a bow-tie. (See diagram below).

2. To make the cake easier to frost, freeze cut cake pieces about 1 hour (you can freeze your "head" layer, too, if you like). This will keep the cut parts of the cake from coming loose as you frost.

3. Place "head" layer on your serving tray. Attach ears with frosting, then place the bow-tie about 1/2 inch from the bottom of head.

4. Carefully frost entire bunny. Coat with flaked coconut (colored or plain) for "fur." Decorate as desired with jellybeans, candy-coated chocolate, licorice whips, colored frosting, etc. Have fun with it!

5. Surround with colored coconut "grass" if desired.
 
 
 
 
 
 
 
 

 

 

 

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