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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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