Cupcake Easter Baskets

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon grated orange zest
• 2 cups cake flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 3/4 cup butter, softened
• 6 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1 teaspoon water
• 4 drops green food coloring
• 1-1/2 cups sweetened shredded coconut
• Red shoestring licorice
• Jelly beans

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar. Beat in the egg and orange zest. 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 until a toothpick comes out clean, 20-25 minutes. 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 bowl; add coconut. Stir to coat. 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.

butter, sugar, egg, orange zest, cake flour, baking soda, baking powder, salt, buttermilk, butter, cream cheese, vanilla, sugar, water, coconut, red shoestring licorice, beans

Taken from www.tasteofhome.com/recipes/cupcake-easter-baskets/ (may not work)