Easter Baskets & Bunnies Cupcakes Recipe




Easter Baskets & Bunnies Cupcakes Ingredients

2 cup sugar
1 3/4 cup all-purpose flour
3/4 cup hershey's cocoa, or... european style coco
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
1 creamy vanilla frosting
1/3 cup butter or margarine softened
3 1/2 cup powdered sugar, divided use
1 1 1/2 tss vanilla extract
1/4 cup milk,
10 oz mounds sweetened coconut (flakes),, (tinted)*

SUGGESTED GARNISHES

1 marshmallows
1 hershey's mini kisses
1 licorice
1 jelly beans

A Recipe for
Easter Baskets & Bunnies Cupcakes

 

How can you govern a country which has 246 varieties of cheese?

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This Recipe for Easter Baskets & Bunnies Cupcakes is one of thousands in the Recipes-to-go Christmas Cookbook.


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This is a recipe for Easter Baskets & Bunnies Cupcakes from the recipe cookbook of Recipes-to-go (Christmas)


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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

Ralph Waldo Emerson



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Mark Twain



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Irwin Van Grove



Easter Baskets & Bunnies Cupcakes

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?

Lisa Claymen






Easter Baskets & Bunnies Cupcakes 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.

Serves: 33

 

 

 

 

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Easter Baskets & Bunnies Cupcakes Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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