1 package (2-layer size) white cake mix
1 cup  boiling water
1 package. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
Green, yellow and red food coloring
Suggested decorations: JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER’S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows
Prepare cake batter and bake as directed on the package for cupcakes.  Cool in pans 10 minutes.  Pierce tops with a fork.
Add boiling water to gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Spoon over cupcakes.  Refrigerate 30 minutes.  Tint the Cool Whip with food coloring and spread over the cupcakes. 

Decorate as desired.  Keep refrigerated.

Decorating Ideas:
Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center.      

Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.

Tinting Coconut:

Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER’S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

Photo and recipe courtesy of Kraft.

Makes 24
1 package (18 1/4 ounces) white cake mix
1 container (16 ounces) vanilla frosting
Flaked coconut (about 1 cup for each desired color)
Assorted food colors
Candies for decorating, such as jelly beans or gum drops (optional)
1. Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks. Frost cupcakes.
2. 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.
3. Sprinkle frosted cupcakes with tinted coconut.

Decorate as desired with candies.

Photo and recipe courtesy of McCormick

Aren’t these just the cutest!

Makes 12
1 container (16 ounces) vanilla frosting
Assorted food colorings, including NEON
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.      

2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.

3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.

4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcakes for the belly.

Test Kitchen Tips:

To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.

For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

Photo courtesy of McCormick

Click on the following pictures to go to the recipe:

Photos courtesy of Food Network