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 

Coconut Cream Cheese 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 

Procedure

1. Preheat oven to 350°.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
3. Beat in the egg and orange zest.
4. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. 
5. Fill 18 paper-lined muffin cups two-thirds full.
6. Bake until a toothpick comes out clean, 20-25 minutes.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For Frosting

1. In a small bowl, beat butter, cream cheese and vanilla until smooth.
2. Gradually beat in confectioners’ sugar; spread over cupcakes.
3. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes. 
4. Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side.
5. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole.
6. Decorate with candy eggs.