Hershey's Mini Kisses
Licorice Jelly beans
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper
bake cups. 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).
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.
Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
desired color tinted coconut onto each cupcake. Garnish as desired to resemble
Easter basket or bunny.
CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or
margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat
well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to
spreading consistency. About 2 cups frosting.
RECIPE NOTE: To tint coconut, combine several drops desired color food
color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly
tinted. copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
4 oz Soft Margarine
4 oz Caster Sugar
4 oz Self-Raising flour
2 Eggs, Beaten
Grated Rind and juice of 1 orange
4 oz Slightly Salted Butter
8 oz Sifted Icing Sugar
4 oz Dessicated Coconut
Blanched Almonds(for ears)
Glace Cherries, halved(for noses)
Angelica Strips (Whiskers)
Currants (for eyes)
Preheat oven to 350F. Grease individual castle-pudding moulds. Put
margarine, sugar, flour and eggs in a bowl. Combine ingredients, then beat well
until mixture is light in colour and texture. Stir in orange rind and juice.
Divide mixture between moulds, filling each about halfway (tap tins so mixture
reaches bottom). Stand tins on a baking tray and bake in preheated oven for
15-20 minutes until golden brown and well risen.
Turn on to a wire tray and leave to cool. Beat butter until soft, then
gradually add icing sugar, beating ingredients together to give a soft, creamy
consistency. Trim bases of cakes so they stand level. Holding each cake on a
fork, spread buttercream over the top and sides, then roll cake in dessicated
coconut to coat. Recipe suggests blanched almonds, glace cherries, angelica
strips and currants to mae bunnies' ears, noses, whiskers and eyes.