Yield: 33 C cakes
Measure | Ingredient |
---|---|
2 cups | Sugar |
1¾ cup | All-purpose flour |
¾ cup | HERSHEY'S Cocoa or HERSHEY'S 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 |
3¾ cup | MOUNDS Sweetened Coconut |
\N \N | Flakes, (tinted)*(10-oz pk) |
\N \N | Suggested garnishes |
\N \N | (marshmallows, HERSHEY'S |
\N \N | Mini KISSES Chocolates, |
\N \N | Licorice, jelly beans) |
⅓ cup | Butter or margarine, softened |
1 cup | Powdered sugar |
1½ teaspoon | Vanilla extract |
2½ cup | Powdered sugar |
¼ cup | Milk |
CREAMY VANILLA FROSTING
1. Heat oven to 350 F. Line muffin cup (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 cakes.
CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine.
Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency. About 2 Cup frosting.
NOTE: To tint coconut, combine several drops desired color food color with ¾ teaspoon water; add to 1-½ C coconut. Stir until evenly tinted.
Meal Mastered by R. Thompson The Outlaw BBS 502-358-3087 r-thompson@...
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright 1995 Hershey Foods Corporation
Posted to MM-Recipes Digest by "Chat Cat" <maintech@...> on Mar 26, 98