10 Days of Easter: Edible Easter Basket Cupcakes

Ingredients

• 1 Dozen Cupcakes
• 1 bag Jelly Beans
• 2 cups white icing
• sweetened coconut, colored with green food coloring 

Directions

1. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake. 
2. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color 
3. Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the “nest” of coconut.
4. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle. 
5. Put one cupcake basket by each place setting at Easter brunch or give them as gifts.