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- When planning your menu, think “variety.” Serve foods with an assortment of colors, flavors and textures.
- Use a bakery box or a plastic cupcake carrier to easily easy transport your Easter cupcakes.
- Separate your sides into “make ahead” and “day of” recipes Check individual recipes for exact instructions for finishing off your dish in the oven.
- If serving cold dips, make them one or two days ahead of time. Not only will this reduce your kitchen prep duties on the day of your holiday gathering, but also the flavors of the dips will improve with the overnight refrigeration time.
- Quick breads and muffins are a nice additions to an Easter buffet. They can be made weeks in advance and frozen.
- Seasonal fruits not only make great desserts, but can also make beautiful springtime centerpieces for your Easter table. For a monochromatic theme, choose fruits that are of a similar color palate and place in a large bowl. For example, lemons or oranges have warm and festive colors for the season. Gather small oranges, kumquats or lemons. Arrange in a large clear glass bowl with some fresh greenery, and voila!...a simple and fresh centerpiece.
- Use the low end of the recommended baking time to check your Easter cupcakes for doneness. Stick a toothpick into 2 or 3 cupcakes located in different areas of the pan: if the toothpick comes out clean, the cupcakes are done!
- It’s easy to adapt your favorite cake recipe to make Easter cupcakes. Generally, cake recipes will make 16-24 cupcakes. Fill cupcake liners no more than 2/3 full and reduce baking time to 15-20 minutes.
- For the drama of a cake with the ease of serving cupcakes, try an Easter cupcake “tree”. You will instantly transform your cupcakes into an interesting arrangement.