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Easter baskets and bunnies cupcakes
Artist: _ Yield: 33
Categories: Cakes, Desserts, Easter, Pastry Rating: no rating.
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Ingredients:
2 cupSugar
1 3/4 cupAll-purpose flour
3/4 cupHERSHEY'S Cocoa, OR...
-European Style Cocoa
1 1/2 tspBaking powder
1 1/2 tspBaking soda
1 tspSalt
2 Eggs
1 cupMilk
1/2 cupVegetable oil
2 tspVanilla extract
1 cupBoiling water
CREAMY VANILLA FROSTING
1/3 cupButter or margarine
- softened
3 1/2 cupPowdered sugar, divided use
1 ?tss vanilla extract
1/4 cupMilk
10 ozMOUNDS Sweetened Coconut
-(Flakes), (tinted)*
SUGGESTED GARNISHES
Marshmallows
HERSHEY'S Mini KISSES
Licorice
Jelly beans
Procedures:
1Heat oven to 350°F.
2Line muffin cups (2-?inches in diameter) with paper bake cups.
3In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
5Stir in boiling water (batter will be thin).
6Fill muffin cups 2/3 full with batter.
7Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean.
8Cool completely.
9Prepare creamy vanilla frosting; frost cupcakes.
10Immediately press desired color tinted coconut onto each cupcake.
11Garnish as desired to resemble easter basket or bunny.
12About 33 cupcakes.
13creamy vanilla frosting: in medium bowl, beat 1/3 cup softened butter or margarine.
14Add 1 cup powdered sugar and 1-?teaspoons vanilla extract; beat well.
15Add 2-?cups powdered sugar alternately with ?cup milk, beating to spreading consistency.
16About 2 cups frosting.
17note: to tint coconut, combine several drops desired color food color with ?teaspoon water; add to 1-?cups coconut.
18Stir until evenly tinted.
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