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| © Provided by Taste of Home |
These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats.
Prep: 20 min.
Bake: 20 min. + cooling
Makes: 1-1/2 dozen
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 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
FROSTING:
- 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
- Chocolate licorice twists
- Chocolate egg candy
Read More: Double Strawberry Cupcakes
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 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, 20-25 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 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 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.
