Easter Basket Cookie Cups*

By srumbel

These adorable Easter Basket Cookie Cups are almost too fun to eat! An Easter dessert recipe filled with buttercream frosting, chocolate bunnies, and chocolate eggs.
from thegunnysack.com

Ingredients

• Buttercream Frosting:
• 1 package Pillsbury Ready-To-Bake Sugar Cookie dough (24 squares, divided)
• Chocolate bunnies
• Mini chocolate eggs
• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 2-3 tbsp milk
• 1 tsp vanilla
• Green gel paste icing color

Preparation

Step 1

Cut 8 of the squares of cookie dough in half. Place one full square and a half square in each of the greased silicone mini bundt pan cups. (I only have one pan so I had to bake the cookies in two batches to make all 16 cookie cups.) Put the silicone pan on a cookie sheet and bake at 375 degrees for 15-19 minutes. Allow the cookies to cool completely before removing them from the pan.
Use a pastry bag to fill each cookie cup with frosting. Use Wilton decorating tip #233 to make buttercream grass.
Complete the Easter baskets with chocolate bunnies and eggs.

Buttercream Frosting:

Beat softened butter and shortening until light and fluffy. Mix in the powdered sugar one cup at a time. Then, beat in one tablespoon of milk at a time until the frosting is the desired consistency. Stir in the vanilla and Wilton green gel paste icing color.

To complete the baskets, I added Ghiradelli Chocolate Caramel Bunnies and Cadbury Mini Eggs, but use any of your favorite Easter candies to decorate the baskets!

Serves: 16