Easter Basket Cupcakes

March 26, 2013

Spring is here! (Even though it does not quite feel like it in NYC!) Easter is right around the corner. I wanted to share one of my favorite recipes for Easter desserts: Easter Basket cupcakes. There are so many great things about these cupcakes. One, how cute are they? They are perfect to set up as a decorative centerpiece or even place one at each setting.

They can also be customized to showcase all of your favorite treats and flavors. Below is one great recipe from TasteofHome.com. When  I make them, I use low fat butter and cream cheese so I feel a little less guilty but a splurge is always okay on the holidays. Enjoy!

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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 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.

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One Response to “Easter Basket Cupcakes”

  1. lajustice said

    They look fantastic gona make them for my work colleagues and grand kids yummy thanks ramona x

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