easter brunch

bird's nest baby cupcakes

In addition to the ham, french toast casserole (thanks Meg!), breakfast fried rice, scrambled eggs, bacon, etc., we had a few items that I really loved at our Easter brunch yesterday. The champagne infusion bar was a huge hit, and definitely something I will repeat on our next Sunday Funday. The delicious and adorable bird’s nest baby cupcakes were adapted from a Martha Stewart recipe. I used Pillsbury’s Springtime Funfetti cake & frosting, rolled the mini cupcakes in toasted coconut (spread on a baking sheet and bake at 350 for 7-10 minutes, stirring often), and topped with Whoppers Robin’s Eggs and Reese’s Pastel Eggs.

bird's nest baby cupcakes & dyed eggs

deviled eggs

My fiance’s deviled eggs are my absolute favorite! He uses cayenne pepper in the mix & to garnish to give them an extra kick.

champagne infusion bar

This entry was published on April 9, 2012 at 11:51 am. It’s filed under recipes, snacks and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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