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.
Yields
33 Cupcakes