Easter Basket Cupcakes

My sweet Sarah continued the family tradition of making Easter Basket Cupcakes, minus the chenille stems for handles. She kicked me out of the kitchen (again), and whipped up these treats with the help of another SITAG friend. We even had Jelly Bellies, thanks to some sweet friends from Texas (thanks, Brenda!). The coconut is freshly grated and it was hard not to munch as I checked up on her creativity from time to time.

Here's the recipes she used:

Devil's Food Cake

2 cups all-purpose flour

1/4 tsp. salt

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 1/2 cups milk

1/2 cup shortening (she used butter)

1 tsp. vanilla

2 eggs

In a bowl combine flour, sugar, cocoa powder, baking soda, and salt. Add milk, shortening, and vanilla. Beat with an electric mixer on low speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased and floured 9 inch round baking pans or 24 muffins cups. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick come out clean. Cool on rack 10 minutes. Remove from pans. Cool on racks. Serves 12

No-Cook Fudge Frosting

4 3/4 cups sifted powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup margarine or butter, softened

1/3 cup boiling water

1 tsp vanilla

Mix powdered sugar and cocoa. Add margarine, boiling water, and vanilla. Beat with an electric mixer on low speed till combined. Beat for 1 minute on medium speed. Cool for 20 to 30 minutes or till of spreading consistency. Frosts tops and sides of two 9 inch cake layers.