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Tag Archives: easter dessert

Elderflower Lemonade Cupcakes

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Elderflower syrup and fresh mint leaves make these cupcakes unique. The lemonade frosting on top makes them unforgettably delicious!

Just a few weeks ago I made Elderflower Lemonade that was amazing. Seriously- you need to try it! After making many batches of it for friends and family, it occurred to me that these flavors would make such good cupcakes! I experimented a bit with the cupcakes, and topped them with my famous lemonade frosting and YUM! I really liked them. A lot!

Plus they are so fun and springtime-y! The only special ingredient you’ll need is Elderflower syrupI got mine on Amazon and you won’t want to skip this ingredient because it is the secret deliciousness behind this recipe. Plus, once you have it you can make the lemonade- and you will not regret it!!

Here is how we made these (printable recipe here):

INGREDIENTS: 

  • One boxed white cake mix (plus eggs and oil to make according to package)
  •  Elderflower syrup (about 1-2 cups depending on boxed mix)
  • 1/4 cup finely chopped mint leaves
  • 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • 1- 7oz. container Jet-Puffed Marshmallow Creme
  • 1/3 c. powdered sugar
  • 8 oz. Cool Whip Topping (refrigerator temp)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make cake mix according to package, but replace 1/2 of the required water with elderflower syrup (so if the mix calls for one cup of water, use 1/2 cup of water and 1/2 cup of Elderflower syrup)
  • Bake according to package, until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool on countertop.
  • Cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.  
  • Place frosting in a large zip-top bag, fitted with a decorating tip, and keep in fridge until ready to frost.
  • Before frosting, use a toothpick to poke holes into the top of each cupcake (6-8). Use a pastry brush to generously brush the top of each cupcake with elderflower syrup, allowing it to soak into the holes. 
  • Pipe lemonade frosting on the top of each cupcake and decorate as desired.
  • Keep in a loosely sealed container, refrigerated, for 2-3 days.
  • Enjoy!

My thoughts: These really are such a deliciously different flavor of cupcake. The mint with the lemon- and that yummy syrup… I love them! They are on my permanent list of spring cupcake options! I hope you get a chance to try them! 🙂 ~r

This lemonade frosting has been one of the biggest hits on this blog. It was originally created in 2011 for a Strawberry Lemonade Layer Cake, which is my most popular recipe- ever. This is a little sad to me since my photography in 2011 needed LOTS of improvement, and the photos are awful 🙂

I remade it (making the frosting a bit thicker) in 2012, and used it on cupcakes in 2013.

It is a go-to frosting recipe for sure. It actually tastes like lemonade, and as my friend Laura (the frosting-hater) says: “I love it- it tastes more like a creamy filling than a frosting.”

Spring recipes are SO FUN! Here’s a few more to try (click on photo to see recipe).

 

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Baby Chick Oreo Pops

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These adorable baby chicks are made with Oreos- a perfect treat for Easter baskets!

Have you seen the chocolate covered sunflower seeds yet??? Oh my goodness. I saw them for the 1st time at Trader Joe’s, and I’ve been on the hunt for new colors ever since! My latest find was at JoAnn fabrics- right at the checkout!

I’ve been experimenting with them on a variety of Oreo pops (coming soon!) and these were a part of those experiments!

Aren’t they cute???

Here is how we made them: (printable recipe here)

(If you have never made Oreo Pops before, refer to our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo Pops)

  • 1 package of Double Stuff Oreo cookies
  • 1/4 cup of Wilton’s candy melts in white
  • 2 bags of Wilton’s candy melts in yellow
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • Chocolate-covered sunflower seeds in yellow and orange

DIRECTIONS:

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt yellow candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Have parchment paper spread on your countertop and have your sunflower seeds ready. 
  • Dip an Oreo into the yellow melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
  • Place on parchment paper and while melts are still soft, gently place seeds in place (use photos as a guide). I used a clean tweezers to place these and adjust them. You can add a few flower sprinkles too, if you want! Allow these to harden.
  • Melt chocolate candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Use a toothpick, wooden skewer, or food-grade paintbrush to add little eyes.

  • Allow these to harden completely. 
  • Wrap these up in little cello bags tied with Easter ribbon for a fun treat! These will keep (sealed up) for several weeks.

My thoughts: These are as fun to make as they are cute! Placing all those little seeds can take some time- and it might take you a couple tries to get the hang of it. I was pretty speedy by the end! 🙂 Make these with our fun Flower Oreo pops– or even just dip some in fun pastel colors and add Easter sprinkles. You’ll have loads of fun treats to share! Hope you get a chance to try these! Enjoy! ~r

Other recipes to try at Easter (click on a photo to see the recipe):

Sunny Side Up Egg Cookies!!!

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Fried Egg Cookies

Whoever said you can’t have cookies for breakfast never tried these cookies!

A perfect April Fool’s treat!

Tomorrow is April Fool’s Day, and we all know that if you don’t catch people early, they will remember what day it is and call your bluff! That’s why these little “breakfast” cookies are the perfect trick. I served them with bacon (salty and sweet…) and toasted pound cake. They are easy to put together and they are the cutest little things in Easter baskets too!

Egg cookies for EasterTwo holidays covered by one recipe? Perfect.

These are perfectly tasty too~ and so easy to create for yourself! Here’s how we did them (printable recipe)

INGREDIENTS: (makes 24-36 cookies, depending on the size of your cookie cutter)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3 bags of Wiltons candy melts in white
  • 1 bag of Wilton’s candy melts in yellow
  • 24-36 Nilla Wafers

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut using an egg shaped cookie cutter.
  • Place cookies on ungreased cookie sheets and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies onto parchment paper to cool completely.
  • Melt 1/2 a bag of yellow candy melts in a small bowl in the microwave in 30 second increments, stirring in between, until smooth.
  • Gently dip Nilla wafers into yellow candy melts, covering completely and removing with a fork by tapping on the edge of the bowl and sliding bottom along edge. Place on parchment paper to harden completely. (I placed these in the fridge to harden more quickly so they would be ready to place on the egg “whites”)
  • Melt white candy melts in a larger bowl, using the same technique as melting the yellow ones.
  • Gently dip each cooled egg cookie into the white candy melts, using the same technique as with the Nilla Wafers. 

Fried egg cookieFried Egg Cookie

  • Place on parchment paper to harden, but before white egg hardens completely, place a yellow Nilla Wafer on top as a “yolk”.

Fried eggFried Egg cookies

  • Allow cookie to harden completely and serve up with bacon and toasted pound cake…and maybe coffee?
  • These can be placed into treat bags and put into Easter baskets too! Fun!!!

Fried egg cookie for Easter

My thoughts…oh goodness, I’ve had fun with these. They aren’t hard to make, they are very realistic, and they make everyone laugh! I think they are cute in little treat bags too. Have fun- April Fool’s!!! ~r

Fried egg cookies!We have lots of fun Easter treats here on Easybaked! Check them out by clicking on a photo to see the recipe!

Jelly Bean Cookies!!!!Cadbury Egg Cookie Cups!!!!Easter Cheesecake CupsEasy Easter cut out cookies

Easter Mini-Cheesecakes

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Easter Cheesecake Cups

These colorful mini-cheesecakes are made with malted milk ball eggs and have a sugar cookie crust…yum!

I love seasonal candy.  I love Cadbury eggs at Easter and Tim Tams at Christmas and conversation hearts at Valentines Day….but the Whopper brand malted milk ball eggs are the best.  Did any of you use the outside shell as colorful “lipstick” as a kid?  So fun!  Crunch them up in a whipped cheesecake and put them in a fun Mini Cheesecake Pan for a dessert that will make everyone smile!

INGREDIENTS: (makes 12 mini cheesecakes)

  • One Nestle Sugar Cookie Dough Bar (the refrigerated dough that is scored into 24 squares)
  • 8 oz. of Philadelphia Cream Cheese (softened)
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 2 bags (10 oz. each) of Whopper’s Robin Eggs (I used mini’s, but I’m sure the full size would work fine too.)  You could use regular Whopper candies to get the same flavors when the seasonal Robin’s Eggs are not available.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Prepare pan by placing the metal disks into each cup (the Mini Cheesecake Pan comes with metal disks that sit at the bottom of each cup- like the bottom of a spring form pan!)
  • Break apart 1/2 of cookie dough bar.  (This recipe makes 12 cheesecakes but the bar contains 24 cookies.  You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.)
  • Roll each cookie dough square into a ball and put it into a greased cup in the mini cheesecake pan.
  • Bake at 350 for 12-14 minutes.
  • Cool completely.
  • In a mixing bowl, cream together softened cream cheese and sugar. 
  • Add vanilla.
  • Smash one full bag of Malted Milk Chocolate Eggs.  I put them in a ziplock , placed them on a cutting board and hit them with a hammer until they were in pieces about the size of mini chocolate chips.
  • Fold about 2/3 of Cool Whip and  the one bag of smashed eggs into the cream cheese mixture.
  • Spoon cheesecake mixture into a large zip-top bag.  Clip a large piece of one corner off and pipe filling evenly over each cooled cookie crust.
  • Use a knife or spatula to smooth tops of cheesecakes flat across top of pan.
  • Freeze for about 3-4 hours (or overnight)
  • Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (This took a little practice for me- you have to push it up high enough to grab it by the cookie part.)
  • Remove the metal disk from the crust.
  • Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with  malted milk chocolate eggs as desired
  • Keep refrigerated until serving.

Easter Cheesecake Cups

My thoughts:  These are a yummy, colorful and fun Easter treat!  They go together fast too- which is always a bonus for me.  You can make these in a muffin tin, if you don’t want to invest in the mini-cheesecake pan- but mine has been a great addition to my kitchen- so many fun things to make in it!!!  Hope you enjoy these fun little treats!!!  ~r

Easter Cheesecake Cups!!

Other Easter ideas from Easybaked (click on an image to get the recipe):

Chocolate Easter Eggs with Peanut Butter FillingEasy Easter cut out cookiesOreo pops!!!!!Raspberry Confetti Kisses

Other ways to use your Mini Cheesecake Pan:

frozen s'more cupsMini Pineapple Upside Down CakesMini chocolate chip cookie cheesecakesMini Cookie Dough Cheesecake

Easy Lemon Cut-out Cookies

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These brightly colored Easter cookies have a hint of lemon and a creamy sweet filling.  This cut-out recipe is REALLY easy to roll out and I used Linzer cookie cutters to make them into fun sandwich cookies.

Cookies:

INGREDIENTS:

  • 1 c. margarine
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 2 T. whipping cream
  • 3 c. flour
  • 1/2 t. salt
  • 1/2 t. baking powder

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and sugar.
  • Add egg, vanilla and whipping cream and mix.
  • Add lemon juice and mix until completely combined.
  • Add dry ingredients and mix well.
  • To color the dough:  I divided the dough into 3 smaller bowls and colored it using Wilton Icing Colors.  I love this food coloring…it says its for icing but I use it in everything– it makes things SO bright and doesn’t change the consistency of what you add it to.
  • Use a little additional flour to make your dough a good rolling consistency.  Using a flour-coated rolling pin, roll the dough out on a flour-coated surface.
  • Cut your cookies using any cookie cutters you like.  I used Springtime Shapes Linzer Cookie Cutters and I just LOVE the way they turned out.  Just cut solid cookies for the backs and for the tops use the tiny shapes to cut bunnies and chicks and flowers from the center of each cookie.  It IS a little fussy, but worth it in the end!
  • However you choose to cut them, place the cookies on parchment paper- covered cookies sheets and bake at 350 degrees for 10-12 minutes (check for a slightly browned edge).
  • Cool and frost.

Frosting:

INGREDIENTS:

DIRECTIONS:

  • Cream together the powdered sugar and Crisco.
  • Add the milk and blend until a smooth spreadable consistency.  Divide frosting and color in as many colors as you want.
  • Frost and enjoy!

My thoughts:  I love these Linzer cookie cutters.  I got them last fall when I made cookies for both Halloween and Christmas and I’ve been waiting for spring to arrive so I could try this set out– they are just so much fun.

I really think you will like this dough– it rolls out beautifully even with no refrigeration ahead.  If you want an easier cookie, just use traditional cookie cutters and have fun with all the bright colors!   Enjoy!  r-

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