Easter baskets & bunnies cupcakes

Yield: 33 Cupcakes

Measure Ingredient
2 cups Sugar
1¾ cup All-purpose flour
¾ cup HERSHEY'S Cocoa; OR... European Style Cocoa
1½ teaspoon Baking powder
1½ teaspoon Baking soda
1 teaspoon Salt
2 \N Eggs
1 cup Milk
½ cup Vegetable oil
2 teaspoons Vanilla extract
1 cup Boiling water
⅓ cup Butter or margarine softened
3½ cup Powdered sugar; divided use
\N \N 1 1/2 tss vanilla extract
¼ cup Milk,
10 ounces MOUNDS Sweetened Coconut (Flakes), (tinted)*
\N \N Marshmallows
\N \N Licorice
\N \N Jelly beans


1. Heat oven to 350 F. Line muffin cups (2-½ 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 ⅔ 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 ⅓ cup softened butter or margarine. Add 1 cup powdered sugar and 1-½ teaspoons vanilla extract; beat well. Add 2-½ cups powdered sugar alternately with ¼ cup milk, beating to spreading consistency. About 2 cups frosting.

NOTE: To tint coconut, combine several drops desired color food color with ¾ teaspoon water; add to 1-½ 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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