PREHEAT oven to 350°F. Place Reynolds Pastels Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups. Bake as directed. Cool.

FROST cupcakes; set aside.

TINT coconut green by mixing with food color. Make a coconut nest on top of each cupcake. Fill coconut nests with tiny jelly beans. For basket handles, with a knife, cut licorice twists in half lengthwise; cut halves into 6-inch pieces. Attach basket handles by inserting ends of licorice into cupcakes.

Number of Servings: 24

Nutrition Information:
(Per Serving)

calories		313
grams fat		10
% calories from fat		33
milligrams cholesterol		0
milligrams sodium		223
grams carbohydrates		43
grams protein		2