Easter Basket Sugar Cookie Cups are made in a muffin pan with sugar cookie dough as the basket base, vanilla buttercream, and chocolate eggs. Fun, charming, and festive treat everyone will love.
– package (16 oz) Pillsbury Sugar Cookie Dough *see note – 1 cup (2 sticks) salted butter – 3 cups powdered sugar – 2 tablespoons heavy whipping cream – 1 teaspoon vanilla extract – 2 bags (9 oz each) Hershey's Egg Candies or something similar
Ingredients
Preheat the oven to 350 degrees Fahrenheit. Apply a generous amount of cooking spray or baking spray (cooking spray plus flour) to a muffin tin that has a capacity of 12 cups.
After the cookie dough has been prepared, divide it into sections and place one part into each well of the muffin tray.
Cook 10-14 minutes until lightly browned.Use a shot glass or spice jar bottom to lightly and slowly push the cookies' centres to form a 'basket' or 'nest' immediately after baking. A little icing indentation will result.
Cool the cookies in the pan for 10 minutes. Lift and remove them from the wells with a butter knife. Transfer to a cooling rack to finish cooling.
Begin by beating the butter in a mixing bowl using either an electric hand mixer or a stand mixer. Continue beating the butter until it becomes frothy and lighter in colour. Regarding two minutes.
After adding 1 cup of powdered sugar, mix on low speed.Increase speed to medium after adding all powdered sugar and mix for 1 minute until blended and frothy.
Add heavy cream and vanilla. Beat to desired consistency. If you want it thinner or thicker, add milk or powered sugar.
If you are going to use food colouring, add two to three drops (or even more) and mix until you achieve the desired colour.
After placing the frosting in a piping bag fitted with a large star tip of either 1A or 2A, pipe the frosting into the depression that has been created in the cookie cup. Place three eggs on top of each basket.
Story 1
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