• Prep Time:
  • Cooking Time:
  • Serves: 33 C cakes

Easter Baskets and Bunnies Cupcakes

  • Recipe Submitted by on

Category: Holiday, Cakes, Easter

 Ingredients List

  • 2 c Sugar
  • 1 3/4 c All-purpose flour
  • 3/4 c HERSHEY'S Cocoa or
  • -HERSHEY'S European Style
  • -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
  • 3 3/4 c MOUNDS Sweetened Coconut
  • Flakes, (tinted)*(10-oz pk)
  • Suggested garnishes
  • (marshmallows, HERSHEY'S
  • Mini KISSES Chocolates,
  • Licorice, jelly beans)


1/3 c Butter or margarine,
1 c Powdered sugar
1 1/2 ts Vanilla extract
2 1/2 c Powdered sugar
1/4 c Milk

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

2. 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).

3. 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.

4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
desired color tinted coconut onto each cupcake. Garnish as desired to
resemble Easter basket or bunny. About 33 cupcakes cakes.

CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine.
Add powdered sugar and vanilla extract; beat well. Add powdered sugar
alternately with milk, beating to spreading consistency. About 2 Cup

NOTE: To tint coconut, combine several drops desired color food color with
3/4 teaspoon water; add to 1-1/2 C coconut. Stir until evenly tinted.

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