Easter Baskets and Bunnies Cupcakes with Creamy Vanilla Frosting
Source: Hershey Foods Corporation
Makes 33 Cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa or European style cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

CREAMY VANILLA FROSTING:
1/3 cup butter or margarine, softened
3 1/2 cups powdered sugar; divided use
1 1/2 tsp vanilla extract
1/4 cup milk,
1 (10 oz) pkg sweetened coconut (flakes), (tinted)*

SUGGESTED GARNISHES:
marshmallows
Hershey’s mini kisses
licorice
jelly beans

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 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
Makes about 2 cups 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.

*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.