1 white cake mix 1 c water 1/2 c butter (softened) 1/4 c sour cream 4 eggs 3/4 c white chocolate chips 1 fluffy frosting recipe (below) 3-4 drops Green food coloring 6 oz Flake coconut Jelly beans FLUFFY WHITE FROSTING: 1 c granulated sugar 1/3 c water 1/4 t cream of tartar 1 dash salt 2 egg whites, unbeaten 1 t vanilla
Beat cake mix with the water, butter, sour cream and eggs in a large bowl with an electric mixer until well combined. About 3 minutes. Fold in the white chocolate chips. Place pastel colored cupcake papers in a muffin pan and fill 2/3 full with the cake batter. Bake according to cake mix directions. Remove from the oven and cool.
FROSTING: Mix sugar, water, cream of tartar and salt in saucepan. Bring to boiling, stirring until sugar dissolves. Slowly add sugar syrup to the unbeaten egg whites in mixing bowl while beating constantly with electric mixer until stiff peaks form (about 7 minutes).
Beat in vanilla. Frost cupcakes.
Place coconut in a small bowl and add 3-4 drops of green food coloring and toss until coconut is green like grass. Top each cupcake with coconut, place 4-5 jelly beans in the center (like eggs in a basket).
Twist two pipe cleaners together and place over cupcake to form a basket handle.