Easter Baskets & Bunnies Cupcakes

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Easter Baskets & Bunnies Cupcakes

 

2 c Sugar

1 3/4 c All-purpose flour

3/4 c 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

10 oz Sweetened Coconut (Flakes), (tinted)*

Creamy Vanilla Frosting (See below)

 

Suggested Garnishes:

Marshmallows

HERSHEY'S Mini KISSES

Licorice

Jelly beans

 

Heat oven to 350 F.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

 

In large bowl, stir together sugar, flour, cocoa, baking powder, baking

soda and salt. Add eggs, milk, vegetable oil and vanilla; beat on medium

speed of electric mixer 2 minutes. Stir in boiling water (batter will be

thin).

 

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.

 

Frost cupcakes. Immediately press desired color tinted coconut onto each

cupcake. Garnish as desired to resemble Easter basket or bunny.

 

Makes about 33 cupcakes.

 

Creamy Vanilla Frosting:

1/3 cup softened butter or margarine

1 cup powdered sugar

1 1/2 tsp vanilla extract

2 1/2 cups powdered sugar

1/4 cup milk

 

In medium bowl, beat the butter till creamy. Add 1 cup of the powdered

sugar, and vanilla extract; beat well. Add the remaining powdered sugar

alternately with the milk, beating to spreading consistency.

 

Makes About 2 cups frosting.

 

*To tint coconut, combine several drops desired color food color with

3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.