Cupcake Easter Baskets

Name: Cupcake Easter Baskets
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg; 1 teaspoon grated orange zest; 2 cups cake flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup buttermilk; 3/4 cup butter, softened; 6 ounces cream cheese, softened; 1 teaspoon vanilla extract; 3 cups confectioners' sugar; 1 teaspoon water; 4 drops green food coloring; 1-1/2 cups sweetened shredded coconut; Red shoestring licorice; Jelly beans

18 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Red shoestring licorice
Jelly beans

Directions

1

Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
2

Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes.
4

Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake. Cut licorice into 6-in. strips for handles; insert each end into a hole. Decorate with jelly beans.