Jelly Bean Cupcakes With Cream Of Tartar Coconut Icing

Sharing is caring!

I’m a big fan of jelly beans all year round, but particularly during springtime. They are definitely the candy for spring! I also love cupcakes. It’s easy to combine the two treats to create a delicious Easter dessert. Jelly bean cupcakes with cream of tartar coconut icing are easy to make and seriously perfect for springtime.

Jelly Bean Cupcakes With Cream Of Tartar Coconut Icing

Did you know that we had a President of the United States who was also a big fan of jelly beans? So much so that he even had a jar of the candy sitting on his desk in the oval office. Ronald Reagan loved jelly beans. It is said that he preferred the licorice flavor from Jelly Belly and that he first started indulging in the sweet treats to help with giving up smoking. Not a bad trade off!

Don’t miss out on any of the other delicious recipes on Seeing Dandy!

Subscribe to the Seeing Dandy newsletter

Follow Seeing Dandy on Instagram

 Follow Seeing Dandy on Facebook

Follow Seeing Dandy on Pinterest

Jelly Bean Cupcakes Recipe

Perfect dessert for Easter or springtime! This icing is also one that my grandmother used to make for her pineapple coconut cake. A treasured family recipe with coconut icing.

What you’ll need for cupcakes:

• Boxed cake mix
• Jelly beans
• Cupcake liners

What you’ll need to decorate the cupcakes:

• Sweetened coconut
• Green food coloring
• Jelly beans

What you’ll need for icing:

• 1 cup sugar
• 3 egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• pinch of salt
• 1 teaspoon vanilla

Directions:

Step 1:  Cut jelly beans into pieces.

Step 2:  Mix cupcakes per box instructions.

Step 3:  Fill cupcake liners half way with mixture and place jelly bean pieces on top.

Step 4:  Continue filling cupcake liners to cover jelly bean pieces.

Step 5:  Bake cupcakes per the box mix instructions.

Step 6:  Allow cupcakes to cool.

Step 7:  Make cream of tartar icing.

Directions for cream of tartar icing:

Heat sugar, cream of tartar and pinch of salt over medium heat in a saucepan until melted/boiling.

Whip egg whites and vanilla extract in a medium size mixing bowl until soft peaks form.

Add hot mixture to mixing bowl and then whip for approximately 8 minutes. 

Step 8:  Ice cupcakes.

Step 9:  Use food coloring to turn sweetened coconut flakes green by mixing together in a bowl.

Step 10:  Sprinkle green coconut on the cream of tartar icing and place jelly beans on top.

Perfect treat for Easter!

Follow Seeing Dandy on Instagram HERE and on Facebook HERE.

Recommended Posts

Pineapple Coconut Cake With Cream Of Tartar Icing