Page 262 - Cupcakes

CUPCAKES:

1 box (7 ounces) waffle bowls (10 to a box)

1 package (18.25 ounces) plain white cake mix
1 package (3.4 ounces) vanilla instant pudding mix

½ cup milk
½ cup vegetable oil
2 large whole eggs

2 large egg whites
1 tablespoon coconut flavoring

Buttercream Frosting (page 318)

BASKETS:

¾ cup sweetened flaked coconut
2 to 3 drops green food coloring
Assorted jelly beans

10 strawberry-flavored Twizzlers (9½ inches long)

the CupcakeDoctor says...

This same cupcake batter may be baked in regular-size lined cupcake pans

for 16 to 20 minutes, then topped with frosting, coconut grass, and jelly
beans. Cut a smaller length of Twizzler and stick it on both sides of the
cupcake for the handle.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Wrap the
outside of each waffle bowl in an 8-inch aluminum foil square, carefully tucking
the edges of the foil just inside the top of the bowl. Place the bowls on a baking
sheet and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut
flavoring in a large mixing bowl. Blend with an electric mixer on low speed for
30 seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,