Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Edible Easter Grass Recipe
If you want to decorate spring cupcakes or an Easter layer cake, this edible Easter grass recipe is just the ticket. It's super simple and tastes great.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert, Snack
Cuisine:
American, British
Diet:
Gluten Free, Vegetarian
Servings:
12
Author:
Emily Leary
Equipment
Large mixing bowl
Silicone spatula
Nonstick baking sheet
Parchment/baking paper
Ingredients
For the edible grass
240
g
shredded coconut
unsweetened
½ - 1
tsp
green food colouring
1
tbsp
warm water
If using to decorate cupcakes
12
cupcakes
200
g
buttercream
12
mini chocolate bunnies
Carrot sprinkles
optional
Metric
-
Ounces
Instructions
Preheat the oven to 70C/160F (50C/120F fan).
Place the shredded coconut in a bowl.
Add the food colouring and water.
Mix well and add more water or food colouring drop by drop as needed to get an even covering.
Spread thinly on a baking sheet lined with baking paper.
Stir every 10 minutes until it feels totally dry - this will take about 30 minutes in total.
How to decorate cupcakes with edible grass
Spread the top of each cupcake with a thin layer of buttercream.
Dip the cupcakes face down into the coconut grass and roll gently to coat all over.
To finish, I topped each of my cupcakes with a chocolate bunny and added some carrot-shaped sprinkles.
Notes
Please note the nutrition estimate is for the edible grass only and not the cupcakes, buttercream or extra decorations.
Nutrition
Calories:
132
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
109
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin C:
0.3
mg
|
Calcium:
5
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!