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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
Marshmallows
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. |
