Easter Baskets and Bunnies Cupcakes recipe (Cookie)

Ingredients

Yield: 33 cupcakes

1¾	cups	all-purpose flour
2	cups	sugar
1½	teaspoons	baking powder
¾	cups	HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1½	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

Instructions

Heat oven to 350Â°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.

CREAMY VANILLA FROSTING:
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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/easter-baskets-bunnies-cupcakes/