Easter Basket Cupcakes
Posted by: TUDDLES Sun 21 Mar 2004 10:54 am
For the cupcakes:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup vegetable oil
3/4 cup buttermilk
4 large eggs
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 pound carrots, peeled, grated (3 1/2 cups packed)
2 cups chopped walnuts
1 cup sweetened, shredded coconut
1 cup drained canned crushed pineapple
For the icing:
1/2 cup unsalted butter, softened
1 8-ounce package cream cheese, softened
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
4 cups (1 pound) confectioners' sugar, sifted
3 cups coconut
Liquid or paste food coloring
72 jelly beans, in assorted colors
24 red licorice or other fruit-flavored whips
For the Cupcakes:
Preheat the oven to 350 degrees F. Line 24 standard muffin cups with paper
liners. Sift together the flour, baking powder, baking soda, salt, cinnamon,
ginger, and nutmeg into a large bowl. In a separate bowl, whisk together the
oil, buttermilk, eggs, granulated and brown sugars, and vanilla until smooth.
Stir in the grated carrots, walnuts, coconut and pineapple.
Using a wooden spoon, stir the dry ingredients into the wet ingredients just
until combined. Spoon into the lined muffin cups, filling each three-quarters
full. Bake until a toothpick inserted into the center of a cupcake comes out
clean, about 25 minutes. Let cool completely on a wire rack.
For the Icing:
In a bowl beat together the butter and cream cheese with an electric mixer set
at medium speed until light and fluffy. Grate in the orange zest and vanilla.
Beat in the confectioners' sugar, 1 cup at a time. Continue beating until light
and creamy. You should have about 3 cups.
To color coconut:
Dissolve a few drops of liquid or paste food coloring in 1 teaspoon water. Put
coconut in a lock-top plastic bag and dribble dissolved food coloring over it.
Seal bag and massage food coloring into the coconut until it is evenly
distributed and no white streaks remain.
Spread the cooled cupcakes generously with the icing. Press the coconut onto the
icing to resemble Easter basket grass. Press 3 jelly beans into the coconut
grass on each cupcake. To create the basket handle, insert one end of a licorice
whip into one side of a cupcake. (If you experience difficulty inserting the
licorice, pierce the cupcake with the tip of a paring knife to ease the way.)
Insert the other end into the opposite side of the cupcake, to form the
Serve the cupcakes immediately, or cover lightly with plastic wrap and chill for
up to 12 hours before serving.