I am sure many of you have made cupcakes and topped them with icing, then coconut and jelly beans so I don't need to take you through the steps for that recipe. Just in case, though, here are the steps to delicious Easter cupcakes. Start with your favorite cupcakes. I baked up a batch from Pillsbury's German Chocolate Cake mix (my mother, of course, did not use a mix and I will offer up her chocolate cake recipe for a post later this year) and then frosted them with Pillsbury's Chocolate Fudge frosting. I added green food coloring to Baker's coconut and mixed it up really well, then dipped the frosted cupcakes in the coconut mix (same way I did for my white Snowball cupcakes in January). Then I added old-fashioned jelly beans. Didn't want any fancy flavors or colors. I was going for great taste with a dash of 1950's memories tossed in!! I was not dissappointed!! Oh, they were yummy!! Just so you know, I did not eat the entire plate full of cupcakes. They are a treat for the Easter weekend. :-)
The tea I chose for today was a sample packet I had in the cupboard and I thought I would give it a try. It's Lipton's White Tea with Island Mango & Peach Flavors. Oh, did it smell delicious. But oh, it did not taste delicious. Sorry but it was a dissapointment. To my tastebuds, it seemed a bit tart and I like my tea more sweet. I think I am very happy with my Irish Breakfast tea or Earl Grey blends and will probably not stray again.
The cake is a plastic bunny that I covered in glue and then rolled in glitter to make it look like a coconut bunny. The little eggs are made from Fimo clay and if you click and enlarge the photos, you can see that I painted Happy Easter on the egg that is sitting on the table. The tiny basket is made from needlepoint canvas and the bunny is just made from pink pom-poms.