Easter Baskets and Bunnies Cupcakes recipe.
We need:
1.75 cups of flour
2 cups of sugar
1 cup of milk
0.75 cups of HERSHEY’S Cocoa
0.5 cups of vegetable oil
2 teaspoons of vanilla extract
1.5 teaspoons of baking soda
1.5 teaspoons of baking powder
2 eggs
some salt
Heat oven to 350°F. Line muffin cups 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 min. Stir in boiling water. Fill muffin cups 0.66 full with batter.
Bake 25 min. 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.
