Title: Easter Baskets and Bunnies Cupcakes
Categories: Dessert 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.

Meal-Master format courtesy of Karen Mintzias.

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