 Easter Baskets and Bunnies Cupcakes
Makes about 33 cupcakes
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Image © Publications International, Ltd.
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Easter Baskets and Bunnies Cupcakes
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Ingredients
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2
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cups sugar
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1-3/4
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cups all-purpose flour
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3/4
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cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
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1-1/2
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teaspoons baking powder
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1-1/2
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teaspoons baking soda
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1
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teaspoon salt
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2
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eggs
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1
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cup milk
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1/2
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cup vegetable oil
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2
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teaspoons vanilla extract
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1
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cup boiling water
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Creamy Vanilla Frosting (recipe follows)
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Green, red and yellow food color
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3-3/4
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cups MOUNDS® Sweetened Coconut Flakes, divided and tinted*
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Suggested garnishes (marshmallows, HERSHEY'®S MINI KISSES® Brand Milk Chocolates, licorice, jelly beans)
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*To tint coconut, combine 3/4 teaspoon water with several drops green food color in small bowl. Stir in 1-1/4 cups coconut. Toss with fork until evenly tinted. Repeat with red and yellow food color and remaining coconut.
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1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
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3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Prepare Creamy Vanilla Frosting; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.
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Creamy Vanilla Frosting
Beat 1/3 cup softened butter or margarine in medium bowl. 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. Makes about 2 cups frosting
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© The Hershey Company
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Printed
from fbnr.com
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