Easter Basket Cupcakes
Happy Healthy Holidays!
Pretty cupcakes that look like Easter baskets. Cupcakes are made with a chocolate cake batter while strawberry licorice sticks serve as handles. These are so cute and festive, everyone will enjoy them.
2 cups sugar
1-3/4 cups all purpose flour
3/4 cup baking cocoa or Dutch processed cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract 1 cup boiling water
1 can (16 ounces) creamy vanilla frosting
3-3/4 cups (10-ounce package) sweetened coconut flakes, tinted
Assorted Easter candies of choice: Marshmallows, Chocolate Mini Eggs, Strawberry Licorice Twists, Jelly beans. Candy-Coated Chocolate Eggs, Mini Robin Egg Candies, Chocolate Kisses
Heat oven to 350-degrees. 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 two 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, cut each end off strawberry twist. Insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.
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.
Yield: 33 cupcakes