EASTER BASKETS AND BUNNIES CUPCAKES
Ingredients: Prep Time: 45 min. Start to Finish: 2 Hrs. 5 min.
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
- Processed Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- CREAMY VANILLA FROSTING (recipe given above) 3-3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut Flakes, (tinted) * Suggested garnishes (marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly beans)
Preparation :
1. Heat oven to 350F. 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). Fill muffin cups 2/3 full with batter.
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. About 33 cupcakes.
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