Easter Basket Cupcakes Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients CUPCAKES 10 waffle bowls ( the type used for ice cream sundaes) 1 (18 1/4 ounce) boxes white cake mix 3 1/2 ounces vanilla instant pudding mix 1/2 cup milk 1/2 cup vegetable oil 2 large eggs 2 large egg whites 1 tablespoon coconut flavoring ( or substitute another flavoring) (optional) BUTTERCREAM FROSTING 8 tablespoons unsalted butter, at room temperature 3 cups confectioners' sugar, sifted 3 -4 tablespoons milk 1 teaspoon pure vanilla extract ( or other extract) BASKETS 3/4 cup sweetened flaked coconut 3 drops green food coloring 2 cups jelly beans ( this is approximate) 10 pieces red licorice, each 9 1/2 inches long ( strawberry-flavored Twizzlers, for example) Directions MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.