Easter Cupcakes

For a fun Easter activity, set out baked Easter Cupcakes, bags of tinted coconut and assorted candies. Kids of all ages will have lots of fun decorating the cupcakes.

Yield: 24 (1 cupcake) servings | Prep: 20 min | Cook: 20 min

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 1 (16 ounce) container vanilla frosting
• Flaked coconut (about 1 cup for each desired color)
• McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye
• Candies for decorating, such as jelly beans or gum drops (optional)

Instructions

1. Prepare and bake cake mix as directed on package for cupcakes.
2. Cool on wire racks.
3. Frost cupcakes.
4. Place coconut in large resealable plastic bag. Squeeze food color into coconut (use 5 to 6 drops desired food color to 1 cup coconut). Shake until color is evenly distributed.
5. Sprinkle frosted cupcakes with tinted coconut. Decorate as desired with candies.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Calories: 218; Fat: 10 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 0 g; Protein: 1 g

Attribution

Recipe and photo used with permission from: McCormick