Cupcake Easter Baskets

Cupcake Easter Baskets

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 1 lg. egg, room temperature
• 1 tsp. grated orange zest
• 2 cups cake flour
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup buttermilk

Ingredients for Frosting:

• 3/4 cup butter, softened
• 6 oz. cream cheese, softened
• 1 tsp. vanilla extract
• 3 cups confectioners’ sugar
• 1 tsp. water
• 4 drops green food coloring
• 1 1/2 cups sweetened shredded coconut
• Chocolate licorice twists
• Chocolate egg candy

Directions:

1. Preheat the oven to 350 F.
2. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in the egg and orange zest.
3. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
4. Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. FOR FROSTING, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread frosting over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes. Using a metal or wooden skewer, poke two holes in the top of each cupcake, one hole on each side. Cut licorice into 6-inch strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.