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CUPCAKE EASTER BASKETS




Source of Recipe


TASTE OF HOME


Recipe Introduction


Easter - Great Frosting!!!


List of Ingredients




½ cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups cake flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2/3 cup buttermilk

FROSTING
¾ cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner’s sugar

1-1/2 cups flaked coconut
Red Shoestring licorice
Jelly Beans


Recipe



In a large mixing 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 comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing 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.