Easter Recipes from Razzle Dazzle Recipes
Easter Baskets and Bunnies Cupcakes
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Easter Baskets and Bunnies Cupcakes

2 c Sugar
1 3/4 c All-purpose flour
3/4 c 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
1 1/2 ts vanilla extract
1/4 c Milk
10 oz Sweetened Coconut

Suggested Garnishes
Hershey's Mini Kisses
Licorice Jelly beans

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 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. 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.

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.


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