Easter Baskets and Bunny Cupcakes

Ingredients and Instructions

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 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

CREAMY VANILLA FROSTING (recipe given above) 3-3/4 cups (10-oz. pkg.)

MOUNDS Sweetened Coconut Flakes, (tinted) * Suggested garnishes

(marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly

beans)

1. Heat oven to 350°F. Line muffin cups (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). Fill muffin cups 2/3 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 basket or bunny.

About 33 cupcakes.