Ingredients
1/2 cup butter, softened1 cup sugar1 large egg, room temperature1 teaspoon grated orange zest2 cups cake flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt2/3 cup buttermilkFROSTING:3/4 cup butter, softened6 ounces cream cheese, softened1 teaspoon vanilla extract3 cups confectioners’ sugar1 teaspoon water4 drops green food coloring1-1/2 cups sweetened shredded coconutChocolate licorice twistsChocolate egg candy
Preparation
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.
