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Easter
Bunny & Basket Cupcakes
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Ingredients
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2 cups
sugar
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1 3/4
cups all purpose flour
-
3/4
cup cocoa
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1 1/2
teaspoons baking powder
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1 1/2
teaspoons baking soda
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1 teaspoon
salt
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2 eggs
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1 cup
milk
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1/2
cup vegetable oil
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2 teaspoons
vanilla extract
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1 cup
boiling water
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vanilla
frosting
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3 3/4
cups (10 ounce package) coconut flakes, tinted*
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garnishes;
(marshmallows, mini chocolate kisses, licorice, jelly beans)
Vanilla
Frosting
-
1/3
cup softened butter or margarine
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3 1/2
cups powdered sugar
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1 1/2
teaspoons vanilla extract
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1/4
cup milk
Method
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
VANILLA FROSTING; frost cupcakes.
Immediately
press desired color tinted coconut onto each cupcake.
Garnish
as desired to resemble Easter basket or bunny.
Yield:
About 33 cupcakes.
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.
Yield:
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.
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