 |
---------- Recipe via Meal-Master (tm) v8.04
Title: EASTER BASKETS AND BUNNIES CUPCAKES
Categories: Desserts, Holiday
Yield: 33 Cupcakes
2 c Sugar
1 3/4 c All-purpose flour
3/4 c HERSHEY'S Cocoa; OR...
-European Style 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; divided use
1 1/2 tss vanilla extract
1/4 c Milk,
10 oz MOUNDS Sweetened Coconut
-(Flakes), (tinted)*
--------------------SUGGESTED GARNISHES--------------------
Marshmallows
HERSHEY'S Mini KISSES
Licorice
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.
|
