EASTER BASKETS & BUNNIES CUPCAKES

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.