Still need ideas for Easter? We’ve got you covered with a few of our favorite DIY crafts (including what to do with kids!), a cupcake recipe that’s perfect to share at church or your kid’s school and five of our favorite holiday themed handmades.
PARTY CONFETTI EGGS
Confetti eggs (aka Cascarones) are like mini pinatas for your head. Traditionally, hollowed out eggs are broken over the head of a friend, showering them with confetti….and supposedly good luck (but definitely confetti).
Egg dye (try these natural food-based dyes)
Confetti (or birdseed, fruity pebbles, or your filler of choice)
Tissue paper (we used a round 1″ punch to make our tissue paper perfectly sized)
1. Using your sewing pin, poke a single, small hole at the top an egg.
2. Open up a larger hole at the bottom of the larger part of an egg.
3. If your yolk is too large, sometimes it helps to use a toothpick or something to stir the yolk up and make it more liquid
4. Let the egg drain out of the larger hole into a bowl, blowing the residue out through the small pin hole in the top of the egg if you need to encourage the yolk out a little more quickly.
5. Rinse the egg shell (you can add a little bleach or vinegar to get rid of the egg smell) and allow it to dry.
6. Use dye to color the eggshell (you’ll have to fill the hollow shell with dye to make it stay submerged); allow to dry thoroughly.
7. Fill the egg about halfway with confetti (or whatever you decide to put inside). Use a funnel if needed.
8. Cut a piece of tissue paper slightly larger in size than the egg’s hole. Glue the paper to the edges of the hole.
9. Voila. Your eggs are filled. You are ready to party.
Source: Oh Happy Day
Want more ideas on fun things to do with eggs for Easter? Check out CraftFoxes roundup of tips beyond dying!
CHICK AND EGG CUPCAKE
*While these cupcakes are easy to make, they can be time consuming if you need a large amount.
1 vanilla cupcake, recipe follows
About 1/3 cup White Fluff Frosting, recipe follows
Green coconut grass, recipe follows
6 small candied malt balls (2 yellow, 2 pink, 2 white)
1 yellow chick peep
White Airhead candy
Cupcake Ingredients and Instructions
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 24 cupcakes
Frosting Ingredients and Instructions
1/4 cup whole milk
2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, softened
5 cups confectioners’ sugar
1/2 cup marshmallow fluff
Pinch fine salt
Whisk the milk and vanilla extract together in a small bowl.
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
Yield: 3 3/4 cups
Grass Ingredients and Instructions
2 cups sweetened shredded coconut
1 to 2 teaspoons liquid green food coloring
1/2 to 1 teaspoon liquid yellow food coloring
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
Cook’s Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.
Yield: 2 cups coconut grass
Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.
Source: Food Network
5 “marshmellow” Easter bunnies (2Good2Eat, $7.50)
Easter tabletop succulent centerpiece (TobbieAnne, $32)
Easter Photograph Templates (Sugarflies Designs, $8)
Easter Door Hanger (Chloe Belle Designs, $25)