Easter Suprise Cupcakes

I have not made this recipe yet, but I found 2 recipes on allrecipes.com and I put them together and I will make them for Easter as one. I decided to post them in case anyone is looking for cool Easter recipes. Let me know if you tried it.

PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
Original recipe yield 24 muffins

Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

You can also use 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow or white cake mix and make and cool the cake as directed on box for 24 cupcakes

INGREDIENTS FOR FROSTING AND DECORATING THE CUPCAKES

Pink food color
2 (12 ounce) containers Betty Crocker® Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Directions
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

Molasses Crinkles

If you have molasses and have no clue what to do with it, here is a great recipe from my mother in law. I made them for FHE last night and they turned out pretty good. Hope you will enjoy it too. :D

INGREDIENTS:
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup shifted flour
2 tsp soda
1/4 tsp salt
1 tsp cloves
1/2 tsp cinnamon
1 tsp ginger

Mix shortening, sugar, egg, and molasses. Sift dry ingredients, then mix all together; chill dough.
Roll dough into walnut size balls, dip tops with sugar and place on sprayed cookie sheet. Sprinkle with 2 or drops of water for cracked surface. Bake 10-12 min at 375*

Potatoe Wedges

I took this recipe from a Halloween magazine and I used it a few times. Kids totally love it and adults as well; the first time I made it to my nieces I didn't even get the chance to eat from it. Although it is perfect for the Halloween season, it can be made any time.

INGREDIENTS:

2 Tbsp vegetable oil

1/4 cup Italian seasoned bread crumbs

2 Tbsp grated Parmesan Cheese

1 tsp Italian seasoning

1/2 tsp Paprika

1/2 tsp garlic salt

4 medium unpeeled potatoes

Spread oil over the bottom of a 13 in. x 9 -in. x2-in. baking pan Combine the next 5 ingredients in a large plastic bag. Cut each potatoe lengthwise into 8 wedges. Place half of the potatoes in the bag and shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. Bake, uncovered, at 350* for 40-45 minutes or until tender, turning over after 25 minutes.

Yield: 6-8 servings