Ingredients:
2 cups sugar
1-3/4 cup all-purpose flour
3/4 cup cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
Two eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
10 ounce sweetened coconut flakes, tinted
Creamy Vanilla Frosting (see below)

Suggested Garnishes:
Marshmallows
Mini Kisses
Licorice
Jelly beans

Directions:
Pre-heat oven to 350 degrees.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, vegetable 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.

Frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. Makes about 33 cupcakes.

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.

Creamy Vanilla Frosting:
1/3 cup softened butter or margarine
1 cup powdered sugar
1-1/2 tsp vanilla extract
2-1/2 cups powdered sugar
1/4 cup milk

In medium bowl, beat the butter till creamy. Add 1-cup of the powdered sugar, and vanilla extract; beat well. Add the remaining powdered sugar alternately with the milk, beating to spreading consistency.

Recipe makes about two cups frosting.

     

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