Cupcake Easter Baskets Recipe

By Booper-2

Ingredients

• FROSTING:
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon grated orange peel
• 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
• 2 packages (3 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1 teaspoon water
• 4 drops green food coloring
• 1-1/2 cups flaked coconut
• Red shoestring licorice
• Jelly beans

Details

Servings 18
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

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

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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 resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

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.
Yield: 1-1/2 dozen.