Recipe

Easter Baskets And Bunnies Cupcakes Recipe

	Grizzlybear / All my dishes 1 year, 8 months ago This always makes fro great conversation at easter get togethers Prep:20m Cook:25m Servings:8	Grizzlybear
	easter dishes

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jett2whit

Ingredients

2 c Sugar

1 3/4 c All-purpose flour

3/4 c HERSHEY'S Cocoa; OR...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

CREAMY VANILLA FROSTING

1/3 c Butter or margarine softened

3 1/2 c Powdered sugar; divided use

1 1/2 ts vanilla extract

1/4 c Milk,

10 oz Sweetened Coconut(Flakes), (tinted)

SUGGESTED GARNISHES

Marshmallows

HERSHEY'S Mini KISSES

Licorice

Jelly beans

Directions

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.

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