Cupcake Easter Baskets

Cupcake Easter Baskets

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

Frosting:

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

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 degrees 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 opposites sides of each cupcake. Cut licorice into 6-inch strips for handle; insert each end into a hole. Decorate with jelly beans.

*Tip: If keeping them overnight, do not put the licorice on the cupcakes until the next morning.

Yield: 1-1/2 dozen

**I have made these and they turn out super cute and are not hard to make.**

Recipe and picture from TasteOfHome.com