Easter Basket Cupcakes
"My mother made these cupcakes for me when I was growing up, and they are just as much fun to make now as they were then. Children can help peel the carrots, measure dry ingredients into a large bowl, and stir together the wet and dry ingredients. Place bowls of icing, coconut, and jelly beans on the table and demonstrate how to construct the first basket. Let the children assemble the rest. They can choose red licorice whips for the basket handle, or try one of the new fruit-flavored whips that come in colors as varied as yellow, orange, and pink...."
INGREDIENTS
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For the Cupcakes:
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1 cup vegetable oil
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3/4 cup buttermilk
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4 large eggs
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1 cup granulated sugar
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1 cup firmly packed light brown sugar
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1 tablespoon pure vanilla extract
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1 pound carrots, peeled, grated (3 1/2 cups packed)
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2 cups chopped walnuts
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1 cup sweetened, shredded coconut
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1 cup drained canned crushed pineapple
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For the Icing:
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1/2 cup unsalted butter, softened
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1 8-ounce package cream cheese, softened
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1 teaspoon grated orange zest
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1 teaspoon pure vanilla extract
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4 cups (1 pound) confectioners' sugar, sifted
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For the Decorating:
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3 cups coconut
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Liquid or paste food coloring
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72 jelly beans, in assorted colors
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24 red licorice or other fruit-flavored whips
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