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  Recipe Home » Deserts » Easter Baskets & Bunnies Cupcakes
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  Easter Baskets & Bunnies Cupcakes
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 280
Ingredients:
2 cup Sugar
1 3/4 cup All-purpose flour
3/4 cup HERSHEY'S Cocoa, OR... European Style Cocoa
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
2 Eggs
1 cup Milk
1/2 cup Vegetable oil
2 tsp Vanilla extract
1 cup Boiling water
CREAMY VANILLA FROSTING
1/3 cup Butter or margarine softened
3 1/2 cup Powdered sugar, divided use
1 1/2 tss vanilla extract
1/4 cup Milk,
10 oz MOUNDS Sweetened Coconut (Flakes), (tinted)*

MMMMMSUGGESTED GARNISHES

Marshmallows
HERSHEY'S Mini KISSES
Licorice
Jelly beans
Instructions:
1. Heat oven to 350 F. Line muffin cups (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.

CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter
or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla
extract; beat well. Add 2-1/2 cups powdered sugar alternately with
1/4 cup milk, beating to spreading consistency. About 2 cups frosting.

NOTE: 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.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias.
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