Easter Baskets And Bunnies Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This always makes fro great conversation at easter get togethers Ingredients:
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 ts vanilla extract |
1/4 c milk |
10 oz sweetened coconut(flakes), (tinted) |
suggested garnishes |
marshmallows |
hershey's mini kisses |
licorice |
jelly beans |
Directions:
1. 1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. 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. 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. 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.
5. CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or margarine. 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. About 2 cups frosting.
6. NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.
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