Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 lg. egg, room temperature
- 1 tsp. grated orange zest
- 2 cups cake flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup buttermilk
Ingredients for Frosting:
- 3/4 cup butter, softened
- 6 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 3 cups confectioners’ sugar
- 1 tsp. water
- 4 drops green food coloring
- 1 1/2 cups sweetened shredded coconut
- Chocolate licorice twists
- Chocolate egg candy
Directions:
- Preheat the oven to 350 F.
- In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in the egg and orange zest.
- Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
- Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. FOR FROSTING, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread frosting over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes. Using a metal or wooden skewer, poke two holes in the top of each cupcake, one hole on each side. Cut licorice into 6-inch strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.
