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Easter Baskets and Bunnies Cupcakes recipe (Cookie)

Yield: 33 cupcakes

cups all-purpose flour
2 cups sugar
teaspoons baking powder
¾ cups HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
teaspoons baking soda
2   eggs
some   salt
1 cup milk
2 teaspoons vanilla extract
½ cups vegetable oil

Posted by Irene on Apr 4, 2009


Heat oven to 350°F. Line muffin cups (2-½ 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 CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.

In medium bowl, beat 1/3 cup softened butter or margarine.
Add 1 cup powdered sugar and 1-½ teaspoons vanilla extract; beat well.
Add 2-½ cups powdered sugar alternately with ¼ cup milk, beating to spreading consistency. About 2 cups frosting.
To tint coconut, combine several drops desired color food color with ¾ teaspoon water; add to 1-½ cups coconut. Stir until evenly tinted.

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