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Easter baskets and bunnies cupcakes
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Easter, Pastry |
| Yield: |
33 |
| Rating: |
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Ingredients:
| 2
| cup | Sugar | | 1 3/4
| cup | All-purpose flour | | 3/4
| cup | HERSHEY'S Cocoa, OR... | | | -European Style Cocoa | | 1 1/2
| tsp | Baking powder | | 1 1/2
| tsp | Baking soda | | 1
| tsp | Salt | | 2
| | Eggs | | 1
| cup | Milk | | 1/2
| cup | Vegetable oil | | 2
| tsp | Vanilla extract | | 1
| cup | Boiling water | | | CREAMY VANILLA FROSTING | | 1/3
| cup | Butter or margarine | | | - softened | | 3 1/2
| cup | Powdered sugar, divided use | | | 1 ?tss vanilla extract | | 1/4
| cup | Milk | | 10
| oz | MOUNDS Sweetened Coconut | | | -(Flakes), (tinted)* | | | SUGGESTED GARNISHES | | | Marshmallows | | | HERSHEY'S Mini KISSES | | | Licorice | | | Jelly beans |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | Line muffin cups (2-?inches in diameter) with paper bake cups. | | 3 | In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. | | 4 | Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. | | 5 | Stir in boiling water (batter will be thin). | | 6 | Fill muffin cups 2/3 full with batter. | | 7 | Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. | | 8 | Cool completely. | | 9 | Prepare creamy vanilla frosting; frost cupcakes. | | 10 | Immediately press desired color tinted coconut onto each cupcake. | | 11 | Garnish as desired to resemble easter basket or bunny. | | 12 | About 33 cupcakes. | | 13 | creamy vanilla frosting: in medium bowl, beat 1/3 cup softened butter or margarine. | | 14 | Add 1 cup powdered sugar and 1-?teaspoons vanilla extract; beat well. | | 15 | Add 2-?cups powdered sugar alternately with ?cup milk, beating to spreading consistency. | | 16 | About 2 cups frosting. | | 17 | note: to tint coconut, combine several drops desired color food color with ?teaspoon water; add to 1-?cups coconut. | | 18 | Stir until evenly tinted. |
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