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Easter Baskets and Bunnies Cupcakes

Author/Submitted by:
Servings: 33
Categories: Cakes / Cupcakes / Desserts

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  t  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 tss vanilla extract
1/4  c  Milk,
10  oz  MOUNDS 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. 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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