*  Exported from  MasterCook  *

                   Easter Baskets And Bunnies Cupcakes

Recipe By     : 
Serving Size  : 33   Preparation Time :0:00
Categories    : Desserts                         Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     3/4  cup           hershey's cocoa -- or...
   1 1/2  teaspoons     baking powder
   1      teaspoon      salt
   1      cup           milk
   2      teaspoons     vanilla extract
                        creamy vanilla frosting softened
   1 1/2  teaspoons     vanilla extract
  10      ounces        mounds sweetened coconut
   1 3/4  cups          all-purpose flour european style cocoa
   1 1/2  teaspoons     baking soda
   2                    eggs
     1/2  cup           vegetable oil
   1      cup           boiling water
     1/3  cup           butter or margarine
   3 1/2  cups          powdered sugar -- divided use
     1/4  cup           milk -- (flakes), (tinted)*
                        ***SUGGESTED GARNISHES***
                        marshmallows
                        licorice
                        hershey's mini kisses
                        jelly beans

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.



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