Easter Baskets and Bunnies Cupcakes

Easter Baskets and Bunnies Cupcakes

2 c Sugar
1 3/4 c All-purpose flour
3/4 c 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
10 oz Sweetened Coconut (Flakes), (tinted)*
Creamy Vanilla Frosting (See below)

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, vegetable 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.

Frost cupcakes. Immediately press desired color tinted coconut onto each
cupcake. Garnish as desired to resemble Easter basket or bunny.

Makes about 33 cupcakes.

Creamy Vanilla Frosting:
1/3 cup softened butter or margarine
1 cup powdered sugar
1 1/2 tsp vanilla extract
2 1/2 cups powdered sugar
1/4 cup milk

In medium bowl, beat the butter till creamy. Add 1 cup of the powdered
sugar, and vanilla extract; beat well. Add the remaining powdered sugar
alternately with the milk, beating to spreading consistency.

Makes About 2 cups frosting.

*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.