- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY?S Cocoa or HERSHEY?S
Dutch Processed Cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
- 3 3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut Flakes, (tinted) *
Suggested garnishes: Marshmallows, HERSHEY?S MINI CHOCOLATE KISSES, licorice, jelly beans
- Creamy Vanilla Frosting
- 1/3 cup softened butter or margarine
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
- 1/4 cup milk
Heat oven to 350°. 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 bending chenille wire to resemble Easter basket handle or shape into bunny ears and add a face with candies. Makes about 33 cupcakes.
*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.
Creamy Vanilla Frosting
In medium bowl, beat butter or margarine. Add 1 cup powdered sugar and vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with milk, beating to spreading consistency. Makes about 2 cups frosting.
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