HERSHEY’S Easter Basket Cupcakes

From HERSHEY’S

Makes 36 cupcakes

Surprise your favorite little bunnies with a special treat this Easter! Chocolate cupcakes and creamy vanilla frosting serve as the base of these mini Easter baskets, while TWIZZLERS, JOLLY RANCHER, CADBURY, HERSHEY’S and WHOPPERS Candies make perfect decorations.

INGREDIENTS

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Sweetened coconut flakes, (tinted)*
Suggested garnishes: HERSHEY’S MINI KISSES Brand Milk Chocolates, TWIZZLERS licorice, JOLLY RANCHER Jelly Beans, CADBURY’S Mini Eggs Candy, HERSHEY’S Candy Coated Milk Chocolate Eggs, WHOPPERS Mini Robin Egg

Creamy Vanilla Frosting (see recipe below)

DIRECTIONS

1.Heat oven to 350 degrees. 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 1/2 full with batter.

3.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 baskets.

CREAMY VANILLA FROSTING

Makes about 2 cups frosting

INGREDIENTS

1/3 cup butter or margarine, softened

1 cup powdered sugar

1 1/2 teaspoons vanilla extract

2 1/2 cups (additional) powdered sugar

1/4 cup milk

DIRECTIONS

1.Beat softened butter or margarine in medium bowl. Add 1 cup powdered sugar and 1 1/2 teaspoons vanilla extract; beat well.

2.Add 2 1/2 cups powdered sugar, alternately with 1/4 cup milk, beating to spreading consistency.

Note: 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.

Find this recipe and more holiday treats at hersheyland.com