Easter Basket Cupcakes
Easter Basket Cupcakes


 Wilton® Ready-To-Use Gum Paste
 Wilton® Icing Color – Lemon Yellow, Rose and Kelly Green
 Wilton® Roll & Cut Mat
 Plastic Ruler
 Wilton® Macramé Designs Fondant & Gum Paste Mold
 Cornstarch
 Wilton® Cake Board, 10″x14″
 Favorite Cake Recipe (or Mix)
 Wilton® Pastel Round Silicone Baking Cups – Yellow and Pink or Color
of Choice
 Wilton® Cookie Sheet
 Wilton® Cooling Grid, 10″x16″
 Wilton® Buttercream Icing


 Wilton® Disposable Decorating Bags, 12″
 Wilton® Decorating Tip – 233
 Wilton® Bunny with Jellybean Royal Icing Decorations
1. One day in advance make basket handles. Per treat, tint ¾ oz. gum paste, either yellow or rose. Roll into log, approximately 5″ long and ¼” in diameter. Press into rope border of macramé design mold according to package directions. Form handle by arching with a 2½” space from end to end. Let dry overnight on cornstarch-dusted cake board.

2. Make cupcakes: Prepare batter following recipe directions. Bake in silicone baking cups supported on cookie sheet. Cool completely.

3. Decorate cupcakes: Prepare Buttercream icing following recipe directions; tint green. Use tip 233 and green icing to pipe pull-out grass on tops of cupcakes. Insert bunny icing decorations and handles into tops of cupcakes.