Easter Basketsand Bunnies Cupcakes
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa or Hershey's
European style 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
3 3/4 cups (10 ounces package) coconut
flakes (tinted)*
Suggested garnishes (marshmallows, Hershey's mini kisses chocolate, licorice, jelly beans)
Creamy Vanilla Frosting:
1/3 cup butter, softened
3 1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup milk
Heat oven to 350 °F. Line muffin cups (2-1/2 inches in diameter) with bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with Creamy Vanilla Frosting. Immediately press tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.
Frosting: Cream butter. Add 1 cup powdered sugar and vanilla extract; beat well. Add remaining powdered sugar alternately with milk, beating to spreading consistency.
Yield: 1 dozen and about 2 cups frosting.
