Tuesday, March 23, 2010

Tasty Tuesday

This is a perfect treat to take to you child's class for their Easter party or just for a special Easter dessert! They are adorable! This is another Kraft Food recipe (if you can't tell by now- I love their site!)

What You Need:

4 squares BAKER'S Semi-Sweet Chocolate
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Whipped Topping
Few drops food coloring
suggested decorations: JET-PUFFED BUNNYMALLOWS Marshmallows, tinted BAKER'S ANGEL FLAKE Coconut, jelly beans

Make It:

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and vanilla; beat with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating well after each addition.

SPOON into 12 paper-lined 2-1/2-inch muffin cups.

BAKE 19 to 21 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

Kraft Kitchens Tips:

Tinting Coconut
Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.


  1. I am so tempted to try to make these for Jemma's party, but I don't know how the coconut would go over! Maybe a green swirl of frosting on top and then the bunny. Hmmmm.... great post!

  2. How absolutely adorable are those?......


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