Easter baskets and bunnies cupcakes

33 C cakes

Ingredients

Quantity 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 Eggs
1 cup Milk
½ cup Vegetable oil
2 teaspoons Vanilla extract
1 cup Boiling water
3¾ cup MOUNDS Sweetened Coconut
Flakes, (tinted)*(10-oz pk)
Suggested garnishes
(marshmallows, HERSHEY'S
Mini KISSES Chocolates,
Licorice, jelly beans)
⅓ cup Butter or margarine, softened
1 cup Powdered sugar
1½ teaspoon Vanilla extract
2½ cup Powdered sugar
¼ cup Milk

Directions

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

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