7 Recipes That Will Eat Up Your Leftover Easter Sweets

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Easter is over, but many Reese’s peanut butter eggs are still not cracked. The same goes for marshmallow Peeps, Starburst jellybeans, Cadbury eggs, and pastel M&Ms. They line your cabinets, tempt you from the candy jar, or are scattered all over your table. You can’t possibly finish up the post-holiday candy dregs unless you want to go into a chocolate coma, so what do you do? Incorporate them into baked goods and ship them off to your neighbors and relatives, of course.

Take a look at these seven recipes that make use of the leftovers in your Easter basket. They can take the pretty, pastel-colored candy to a whole new level or hide them within the layers of baked goods, effectively keeping your post-Easter secret hidden so that no one has to know. You may start your baking with the intention of giving away all your treats hot out of the oven, but once you try a couple of these desserts, you may end up deciding to celebrate round two this weekend.

1. Chocolate Egg-Stuffed Cupcakes

To use up the rest of your Hershey’s chocolate eggs, simply stuff them into cupcakes. Don’t be intimidated by stuffed baked goods: They’re easier than they look, and you can follow this recipe right from Life’s AmbrosiaAs long as you have baking staples, some leftover chocolate eggs, and a cupcake pan, you should be good to go. These cupcakes come together and bake in little more than 10 minutes, and then your chocolate eggs won’t be hiding in your stomach — they’ll be hiding in your cakes.

Ingredients:

  • 1/2 cup butter plus 5 tablespoons butter, at room temperature
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1 large egg white
  • 1 1/2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup plus 5 tablespoons milk
  • 12 mini chocolate eggs
  • 3 cups powdered sugar

Directions: Preheat oven to 350 degrees Fahrenheit. Beat sugar and 1/2 cup butter until well combined. Add eggs and egg white one at a time. Add 1 teaspoon vanilla. In another bowl, sift together flour, baking powder and salt. Add 1/2 of the flour mixture to the sugar mixture. Stir in 1/4 cup milk. Add remaining flour mixture. Beat until smooth. Place cupcake liners in a cupcake pan. Fill each liner 2/3 of the way full. Press 1 egg into each cupcake — remember, the eggs don’t need to be completely covered. Bake for 15-20 minutes or until a toothpick inserted in the cupcake comes out with just a few crumbs on it.

To make the frosting, beat together powdered sugar and remaining butter until fluffy. Add in vanilla and milk. Beat together until stiff and spreadable. Separate into different bowls and add a few drops of different-colored food coloring. Spread frosting on cupcakes or use a piping bag.

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