Easter Biscuits
INGREDIENTS:
2 c Sugar
1 3/4 c All-purpose flour
3/4 c HERSHEY'S Cocoa or
-HERSHEY'S European Style
-Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
3 3/4 c MOUNDS Sweetened Coconut
Flakes, (tinted)*(10-oz pk)
Suggested garnishes
(marshmallows, HERSHEY'S
Mini KISSES Chocolates,
Licorice, jelly beans)
2 c Sugar
1 3/4 c All-purpose flour
3/4 c HERSHEY'S Cocoa or
-HERSHEY'S European Style
-Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
3 3/4 c MOUNDS Sweetened Coconut
Flakes, (tinted)*(10-oz pk)
Suggested garnishes
(marshmallows, HERSHEY'S
Mini KISSES Chocolates,
Licorice, jelly beans)
CREAMY VANILLA FROSTING 1/3 c Butter or margarine, -softened 1 c Powdered sugar 1 1/2 ts Vanilla extract 2 1/2 c Powdered sugar 1/4 c Milk
1. Heat oven to 350 F. Line muffin cup (2-1/2 inches in diameter) with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
3. 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.
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes cakes.
CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine. Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency. About 2 Cup frosting.
NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 C coconut. Stir until evenly tinted.
Meal Mastered by R. Thompson The Outlaw BBS 502-358-3087 r-thompson@usa.net Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
1. Heat oven to 350 F. Line muffin cup (2-1/2 inches in diameter) with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
3. 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.
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes cakes.
CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine. Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency. About 2 Cup frosting.
NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 C coconut. Stir until evenly tinted.
Meal Mastered by R. Thompson The Outlaw BBS 502-358-3087 r-thompson@usa.net Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.