Cupcake Easter Baskets Recipe

Cupcake Easter Baskets Recipe
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Ingredients
  1. 1/2 cup butter, softened
  2. 1 cup sugar
  3. 1 egg
  4. 1 teaspoon grated orange peel
  5. 2 cups cake flour
  6. 3/4 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 2/3 cup buttermilk
FROSTING
  1. 3/4 cup butter, softened
  2. 2 packages (3 ounces each) cream cheese, softened
  3. 1 teaspoon vanilla extract
  4. 3 cups confectioners' sugar
  5. 1 teaspoon water
  6. 4 drops green food coloring
  7. 1-1/2 cups flaked coconut
  8. Red shoestring licorice
  9. Jelly beans
Instructions
  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.
  2. 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.
  3. 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.
  4. 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.
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