Recipes for the Soul----Easter Basket Cupcakes

March 29, 2002

Easter Basket Cupcakes

Servings: 33Ingredients:2 cups sugar1 3/4 cups all-purpose flour3/4 cup HERSHEY'S ® Dutch Processed Cocoa1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling water1 (16 ounce) can creamy vanilla ready-to-spread frosting3 3/4 cups MOUNDS® Sweetened Coconut Flakes, (tinted)Assorted HERSHEY's Easter Candies:JOLLY RANCHER® Jelly BeansCADBURY® Mini Eggs CandyHershey® Candy-Coated Milk Chocolate EggsHERSHEY'S KISSES ® Milk Chocolates33 TWIZZLERS ® Strawberry Licorice TwistsDirections:

1. Heat oven to 350 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 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.

3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

4. To make Easter baskets, frost each cupcake with vanilla frosting. Immediately make 'nest' on top of each cupcake with tinted coconut; place assorted candy in nests.

5. For handle, insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.Notes:To tint coconut, combine several drops green food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted. Repeat using blue, pink or yellow food color.

Adults should supervise children when preparing this recipe. Remove wooden picks before serving.