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Ingredients Jump to Instructions ↓

  1. Cupcake Batter:

  2. 3 C. flour

  3. 2 C. granulated sugar

  4. 2 tsp. baking soda

  5. 2 tsp. salt

  6. 2/3 C. cocoa powder

  7. 1 C. vegetable oil

  8. 2 C. water

  9. 2 tsp. vanilla extract

  10. 2 tbsp. white vinegar

  11. Frosting:

  12. 1 C. butter , softened

  13. 3 1/2 C. confectioners sugar

  14. 1 tsp. milk

  15. 1 tsp. vanilla extract

  16. 1/8 tsp. salt

  17. green food coloring (or other desired color), as needed

  18. Decorating:

  19. 1 pkg. Candy eggs (Whopper eggs work well)

  20. 32 chocolate Twizzlers (for handles)

  21. Shredded dry coconut , colored as desired with food coloring

  22. jelly beans , marshmallow Peeps, and other candies

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, combine dry ingredients with a fork. Add oil, water, vanilla, and vinegar. Blend well.

  3. Divide mixture evenly between prepared, paper-lined cupcake tins (about 32).

  4. Bake 20-25 minutes, or until toothpick inserted in the center comes out clean.

  5. Let cool completely on wire racks before frosting and decorating.

  6. Instructions for frosting:

  7. In a medium mixing bowl, beat butter until fluffy. Add powdered sugar and salt. Blend well.

  8. Add milk and vanilla. Beat several minutes over medium-high speed until smooth and fluffy.

  9. Instructions for decorating:

  10. Frost and decorate as desired with colored coconut (learn how to do this here), jelly beans or chocolate eggs. When frosted and decorated, insert each end of one Twizzler (chocolate looks best, but you can use any flavor) firmly into the cupcake to make a basket. This is one of the best Easter dessert recipes to make with the kids

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