Cupcake Easter Baskets
By Skippy
This is a treat everyone, young and old will love, and a fun project to do with kids as they get to make their own personalized Easter basket cupcake.
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 Spice Island® Pure 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 15mins
Cooking time 45mins
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°F for 20 to 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 handle; insert each end into a hole. Decorate with jelly beans.
Yield: 1 1/2 dozen.
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