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Easter Baskets and Bunnies Cupcakes

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Cake Easter Holiday

Ingredients:

  • 2 c Sugar
  • 1 3/4 c All-purpose flour
  • 3/4 c HERSHEY'S Cocoa or HERSHEY'S European Style Cocoa
  • 1 1/2 ts Baking powder
  • 1 1/2 ts Baking soda
  • 1 ts Salt
  • 2 Eggs
  • 1 c Milk
  • 1/2 c Vegetable oil
  • 2 ts Vanilla extract
  • 1 c Boiling water
  • 3 3/4 c MOUNDS Sweetened Coconut
  • Flakes, (tinted)*(10-oz pk)
  • Suggested garnishes
  • (marshmallows, HERSHEY'S
  • Mini KISSES Chocolates,
  • Licorice, jelly beans)
CREAMY VANILLA FROSTING
  • 1/3 c Butter or margarine, softened
  • 1 c Powdered sugar
  • 1 1/2 ts Vanilla extract
  • 2 1/2 c Powdered sugar
  • 1/4 c Milk

Directions:

1. Heat oven to 350 F. Line muffin cup (2-1/2 inches in diameter) with paper bake cups.
 
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
 
3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
 
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes cakes.
 
CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine. Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency. About 2 Cup frosting.
 
NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 C coconut. Stir until evenly tinted.
 
Meal Mastered by R. Thompson The Outlaw BBS 502-358-3087 r-thompson@usa.net Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright 1995 Hershey Foods Corporation Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98