Easter Basket Cupcakes

Name: Easter Basket Cupcakes
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 33
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 710 milliliters MOUNDS Sweetened Coconut Flakes, (tinted); 2 eggs; 237 milliliters all-purpose flour; 177 milliliters HERSHEYS Cocoa or HERSHEYS SPECIAL DARK Cocoa; 33 servings Assorted HERSHEYS Easter Candies (JOLLY RANCHER Jelly Beans, CADBURYS Mini Eggs Candy, HERSHEYS Candy-Coated Milk Chocolate Eggs, HERSHEYS Mini Robin Eggs, HERSHEYS KISSES Brand Milk Chocolates); 237 milliliters milk; 1 teaspoon salt; 33 TWIZZLERS Strawberry Twists; 473 milliliters sugar; 2 teaspoons vanilla extract; 454 grams can creamy vanilla ready-to-spread frosting; 118 milliliters vegetable oil; 237 milliliters boiling water

You can never have too many dessert recipes, so give Easter Basket Cupcakes a try. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 33. One serving contains 366 calories, 3g of protein, and 18g of fat. Easter will be even more special with this recipe. If you have twizzlers strawberry twists, creamy vanilla ready-to-spread frosting, mounds coconut flakes, and a few other ingredients on hand, you can make it. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 41 minutes.