Easter Basket Cupcakes
These adorable Easter basket cupcakes are frosted and then topped with nests of coconut, candy eggs and licorice handles.
2 cups granulated 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 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 (16-ounce) can creamy vanilla ready-to-spread frosting
3 3/4 cups MOUNDS Sweetened Coconut Flakes, (tinted)*
Assorted HERSHEY'S Easter Candies (JOLLY RANCHER Jelly Beans, CADBURY'S Mini Eggs Candy, HERSHEY'S Candy-Coated Milk Chocolate Eggs, HERSHEY'S Mini Robin Eggs, HERSHEY'S KISSES Brand Milk Chocolates)
33 TWIZZLERS Twists, any flavor
- Preheat oven to 350°F (175°C). Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
- 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 2/3 full with batter.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
- To make Easter baskets, frost each cupcake with vanilla frosting. Immediately make "nest" on top of each cupcake with tinted coconut; place assorted candy in nests. For handle, insert wooden pick in each end of Twizzlers twists; press down into each side of each cupcake, bending to form handle.
Makes about 33 cupcakes.
*To tint coconut, combine several drops green food color with 3/4 teaspoon water; add to 1 1/2 cups coconut. Stir until evenly tinted. Repeat using blue, pink or yellow food color.
Note: Adults should supervise children when preparing this recipe. Remove wooden picks before serving.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.