EASTER BASKET CUPCAKES

Serves: 12

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EASTER BASKET CUPCAKES

Ready in: 20 MinTotal time: 20 Min

These cupcakes are beautiful when topped with creamy vanilla frosting and pastel-tinted coconut.

Ingredients

• 2 cups sugar
• 1 ¾ cups all-purpose flour
• ¾ cup Dutch Processed Cocoa
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Creamy Vanilla Frosting (recipe follows)
• Tinted Coconut (recipe follows)

Instructions

1. Heat over to 350ºF. Line muffin cups (2 1/2 inches in diameter) with paper baking cups.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water (the batter will be thin). Fill muffin cups 2/3 full with batter. Bake for 22 to 25 minutes or until a wooden pick inserted in the center comes clean. Cool completely. Prepare Vanilla Frosting and tinted coconut. Frost cupcakes and immediately press desired color-tinted coconut into each cupcake.
3. Makes about 32 cupcakes.

CREAMY VANILLA FROSTING:

1. In a medium bowl, beat 1/3 cup butter until softened. Add 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat well. Add 2 ½ cups powdered sugar alternately with ¼ cup milk. Beat to spreading consistency. Makes about 2 cups of frosting.

TINTED COCONUT:

1. Combine several drops of your desired color food coloring with ¾ teaspoon water. Add 1 ½ cups sweetened coconut or coconut flakes. Stir until evenly tinted.

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