Easter Basket Cupcakes Recipe

Easter Basket Cupcakes Recipe

PREP
15 min
BAKE
22 min
  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 15  Minutes

Ingredients

2 cupssugar (500 mL)
1 3/4 cupsall-purpose flour (425 mL)
3/4 cupHERSHEY'S Cocoa (175 mL)
1 1/2 tspbaking powder (7 mL)
1 1/2 tspbaking soda (7 mL)
1 tspsalt (5 mL)
2 eggs (2)
1 cupmilk (250 mL)
1/2 cupvegetable oil (125 mL)
2 tspvanilla extract (10 mL)
1 cupboiling water (250 mL)
1 cancreamy vanilla ready-to-spread frosting (16 oz.) (500 g)
3 3/4 cupssweetened coconut flakes, tinted* (925 mL)
33 TWIZZLERS Strawberry Twists (33)
NEST DECORATIONS:
3 packagesHERSHEY'S EGGIES Candy (660 g)
Assorted HERSHEY'S Easter Candies (JOLLY RANCHER Jolly Beans, WHOPPERS ROBIN EGGS Candy)

Directions

    1. Heat oven to 350°F (180° C). Line muffin cups (2-1/2" - 6 cm 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 HERSHEY'S EGGIES Candy and other assorted Easter candies 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.**

    Makes about 33 cupcakes.

    * To tint coconut, combine several drops green food colouring with 3/4 tsp (4 mL) water; add to 1-1/2 cups (375 mL) coconut. Stir until evenly tinted. Repeat using blue, pink or yellow food colouring.
    ** Adults should supervise children when preparing this recipe. Remove wooden picks before serving.

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