Cupcakes - Easter Baskets

Prep: 20 min. Bake: 20 min. + cooling
Yield: 18 Servings









Grannies Kitchen Cupcake Easter Baskets Recipe

Ingredients
•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

Directions
•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 Easter Basket 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.

Nutritional Facts 1 serving (1 each) equals 351 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein