• Roll about 1 ounce of fondant into a rope, about 10-inches long.  Fold the rope in half and twist.  Drape the twist over a rolling pin to create a curved shape.  Allow to dry/harden for a few hours or overnight.
• Make the White Cupcakes according to the recipe directions.  Cool completely, and remove cupcake papers.
• Make the American-Style Buttercream according to the recipe directions below.  Transfer the frosting to a piping bag fitted with a coupler and a #48 tip.  Pipe the frosting on the sides of the cupcakes, in a basketweave pattern (see video above).  Remove the tip and pipe a flat layer of frosting over the top of the cupcake.  Add a #22 tip and pipe a shell border around the top edge of the cupcake.  Top the cupcakes with green sprinkles and Easter egg candies.  Set the fondant basket handles into the soft frosting.

To make the American-Style Buttercream:

• Place the softened butter and salt in a large mixing bowl and beat together until creamy.  Add the powdered sugar, 1 1/2 cups at a time, mixing on low speed until fully incorporated.  When all the powdered sugar has been mixed in, add the almond extract, turn the mixer speed up to medium-high, and whip until fluffy (about 3-5 minutes).  Pour the heavy cream down the side of the mixing bowl, in a slow and steady stream, while whipping.