Chocolate Filled Easter Baskets

2/3 cup butter
2 3/4 cups sifted flour
1 cup light brown sugar
2 1/2 tsp baking powder
3/4 cup granulated sugar
1 tsp salt
2 large eggs
1 1/4 cup milk
1 tsp almond extract
24 small chocolate Easter eggs

1. Preheat oven to 350 degrees F.
2. Line muffin tins with paper baking cups.
3. Blend butter, sugar, eggs and almond extract in a large mixing bowl.
4. Beat on high speed for 5 minutes.
5. At low speed, slowly add flour, baking powder, salt and milk, alternating
    the wet and dry ingredients.
6. Fill muffin cups 1/3 full.
7. Place unwrapped chocolate Easter egg in the center of each muffin
8. Cover with more batter filling each cup 2/3 full.
9. Bake for 18 to 20 minutes or until cake springs back when touched.
10.Frost while still warm.

FROSTING:

1. Sift 2 cups confectioners sugar.
2. Beat 3 Tbsp butter until soft.
3. Gradually add sugar, blending ingredients until creamy.
4. Add 1/4 tsp salt and 2 tsp vanilla extract.
5. To remove the cornstarch flavor from the frosting, place the bowl over
    hot water for about 10 to 15 minutes, being careful not to submerge in the water.
6. Remove from heat
7. Add 2 tsp vanilla extract, mixing well.
8. Tint with food coloring.
9. Ice each cupcake.

BASKET:

1. To make the handles, cover pipe cleaners with pastel pink ribbon.
2. Anchor in opposite sides of each cupcake.
3. Tint shredded coconut with a few drops of green food coloring to make
    Easter grass.
4. Sprinkle coconut on top of each cupcake.
5. Top with jelly beans.