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    CUPCAKE EASTER BASKETS


    Source of Recipe


    TASTE OF HOME

    Recipe Introduction


    Easter - Great Frosting!!!

    List of Ingredients




    ½ cup butter or margarine, softened
    1 cup sugar
    1 egg
    1 teaspoon grated orange peel
    2 cups cake flour
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    ¼ teaspoon salt
    2/3 cup buttermilk

    FROSTING
    ¾ cup butter or margarine, softened
    2 packages (3 ounces each) cream cheese, softened
    1 teaspoon vanilla extract
    3 cups confectioner’s sugar

    1-1/2 cups flaked coconut
    Red Shoestring licorice
    Jelly Beans

    Recipe



    In a large mixing bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    In a small mixing 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 resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

    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 handle; insert each end into a hole. Decorate with jelly beans. YIELD: 1-1/2 dozen.

 

 

 


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