EASTER EGG CHOCO BASKET

Ingredients:

1-1/4	cups	MAGNOLIA ALL PURPOSE FLOUR
1	tsp	baking soda
1	tsp	baking powder
1/8	tsp	iodized fine salt
3/4	cup	cold water
1/2	cup	cocoa powder
1/2	tsp	vanilla extract
1/2	cup	BAKER'S BEST MARGARINE
2	cups	brown sugar
4	pc	MAGNOLIA BROWN EGGS
		assorted candies (for topping)

1/2	cup	water
1-1/2	cups	sugar
1/2	cup	MAGNOLIA BROWN EGGS, use egg whites only
1/8	tsp	cream of tartar

Procedure:

Preheat oven to 325°F. Line muffin pans with paper cups. Set aside.
Combine flour, baking soda, baking powder and salt in a bowl. Set aside. In another bowl, combine cold water, cocoa and vanilla. Mix until smooth. Set aside in the refrigerator.
Cream margarine and sugar for 10 minutes. Add eggs one at a time, beating well after each addition. At low speed, add dry ingredients alternately with cocoa mixture. Mix until smooth.
Pour mixture into muffin pans and bake for 25 to 30 minutes or until cake tester comes out clean.
Frost top of cupcake with prepared frosting. Decorate with colored chocolate eggs.

FROSTING:

Combine water and sugar and boil until it spins a thread or register 225°F on the candy thermometer.
Meanwhile, beat egg whites and cream of tartar in a mixer at high speed. When the temperature of syrup reaches 260°F, lower the speed of the mixer and pour half of syrup in steady streams. Beat again at high speed, then lower speed again and pour in remaining syrup. Beat at high speed until of spreading consistency.

Makes 10-12 servings.

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