White Chocolate Easter Egg Cupcakes

Ingredients for cake:
1 box of yellow cupcake mix

Ingredients for frosting:
4 sticks Grassland unsalted butter, softened to room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

Ingredients for toppings:
3 cups shredded coconut
Green food coloring
1 bag jelly beans

Instructions for cake:
Prepare cupcakes via box directions.

After baking cupcakes, frost them generously with vanilla buttercream, and add toppings.

Instructions for frosting:
Use stand mixer to whip the butter on medium-high speed for 4-5 minutes, or until fluffy.

Reduce speed to low and add powdered sugar a little bit at a time. Stop to scrape sides of bowl if necessary. Once all of the powdered sugar is in mixer, increase the speed to medium-high and add the vanilla. Whip at medium-high speed until mixed, about 2 minutes, scraping the bowl as needed.

Instructions for toppings:
Place coconut in a bowl and add food dye until reaching a color similar to grass. Add on top of vanilla frosting.

Add your favorite Easter candy as toppings to the cupcakes. We used coconut shreds, jelly beans, and white chocolate. You can add anything to your Easter creation.

Brown Butter Old Fashioned Homemade Chocolate Pudding Pie

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