Easter Baskets & Bunnies Cupcakes Recipe
Yield: 33 CupcakesRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
1 3/4 cup: All-purpose flour,
3/4 cup: HERSHEYS Cocoa, OR... European Style Cocoa
1 1/2 tsp: Baking powder,
1 1/2 tsp: Baking soda,
1 tsp: Salt,
2: Eggs,
1 cup: Milk,
1/2 cup: Vegetable oil,
2 tsp: Vanilla extract,
1 cup: Boiling water,
CREAMY VANILLA FROSTING,
1/3 cup: Butter or margarine softened,
3 1/2 cup: Powdered sugar, divided use
1 1/2: tss vanilla extract,
1/4 cup: Milk,
10 ounce: MOUNDS Sweetened Coconut, (Flakes), (tinted)*
SUGGESTED GARNISHES
Marshmallows,
HERSHEYS Mini KISSES,
Licorice,
Jelly beans,
Directions:
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.
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.
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.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias.
Source from luhu.jp
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.
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.
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.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias.
Source from luhu.jp