Easter Baskets And Bunnies Cupcakes Yield: 33 Cupcakes
2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY'S Cocoa; OR... -European Style Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water CREAMY VANILLA FROSTING 1/3 c Butter or margarine - softened 3 1/2 c Powdered sugar; divided use 1 1/2 tsp vanilla extract 1/4 c Milk, 10 oz MOUNDS Sweetened Coconut -(Flakes), (tinted) --------------------SUGGESTED GARNISHES-------------------- Marshmallows HERSHEY'S Mini KISSES Licorice Jelly beans 1. Heat oven to 350 F. Line muffin cups (2-1/2 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 2/3 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
