Easter Cupcakes

Name: Easter Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Cuisine: American,
Ingredients: 1 package (2-layer size) white cake mix; 2 tsps McCormick® Pure Vanilla Extract; 1 container (16 oz) vanilla frosting; Flaked coconut (about 1 cup for each desired color); McCormick® Assorted Food Colors & Egg Dye; 1/2 cup jelly beans

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

20m

PREP TIME

20m

COOK TIME

218

CALORIES

6

INGREDIENTS

Servings: 24 (1 cupcake)

Ingredients

Step1
1 package (2-layer size) white cake mix
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 container (16 ounces) vanilla frosting
Flaked coconut, (about 1 cup for each desired color)
McCormick® Assorted Food Colors & Egg Dye Substitutions available
- McCormick® Assorted NEON! Food Colors & Egg Dye
1/2 cup jelly beans

KEY PRODUCTS

INSTRUCTIONS

1 Prepare cake mix as directed on package, adding vanilla to batter.
2 Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Frost cupcakes.
3 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.
4 Sprinkle frosted cupcakes with tinted coconut. Decorate with jelly beans.