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Easter Basket Cupcakes

Create Easter baskets of bright cupcakes topped with coconut and candies!

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PREP TIME : 15  Minutes

  Amount Per Serving % DV *
Calories290
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium260 mg11% DV
Total Carbohydrates42 g14% DV
Dietary Fiber2.0 g8% DV
Sugars30 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium260 mg11% DV
Total Carbohydrates42 g14% DV
Dietary Fiber2.0 g8% DV
Sugars30 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 can creamy vanilla ready-to-spread frosting
  • 3-3/4 cups MOUNDS Sweetened Coconut Flakes
  • 33 TWIZZLERS Strawberry Twists
  • 2 cups sugar
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 1 cup water
  • 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)

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. 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.
  • 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
  • 4. 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.
  • 5. For handle, insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.** About 30 cupcakes.
  • *NOTE: 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.
  • ** Adults should supervise children when preparing this recipe. Remove wooden picks before serving.

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