Cupcake Easter Baskets
INGREDIENTS REQUIRED
1/2 cup butter, softened
1 large egg, room temperature
2 cups cake flour
1/2 teaspoon baking powder
2/3 cup buttermilk
3/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon water
1-1/2 cups sweetened shredded coconut
Chocolate egg candy
1 cup sugar
1 teaspoon grated orange zest
3/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING
6 ounces cream cheese, softened
3 cups confectioners' sugar
4 drops green food coloring Chocolate licorice twists
2 tsp Butter
Start Cooking
Step 1
Preheat oven to 350°C. In a large bowl, beat the butter and sugar until light and fluffy, 5–7 minutes. Add the egg and orange zest. Mix together the flour, baking soda, baking powder, and salt; alternate adding the buttermilk to the batter.
Step 2
Fill 18 parchment-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20–25 minutes. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Step 3
For the topping, in a small bowl, beat the butter, cream cheese, and vanilla until smooth. Gradually add the confectioners' sugar, beating well; spread over the cupcakes. Combine the water and food coloring in a large bowl; add the coconut. Stir to coat the cupcakes. Sprinkle the mixture over the cupcakes.
Step 4
Using a wooden or metal skewer, poke two holes in the top of each cupcake, one on each side. Cut the licorice into 6-inch strips for the handles; insert each end of the licorice piece into the hole. Garnish with candy eggs.
Nutrition per serving
Calories: 351 calories
Fat: 18 grams
Carbohydrates: 47 grams
Protein: 3 grams