4 extra lg. eggs
2 c. sugar
1 tsp. salt
2 tsp. vanilla or lemon extract
2 c. flour
2 tsp. baking powder
2 tbsp. melted butter
1 c. boiling milk
60 to 72 cupcake holders

ICING:

2 sticks butter
2 lbs. confectioners' sugar
1/2 c. water minus 1 tbsp.
1 tsp. vanilla or flavor extract desired
1/8 tsp. salt

Mix all above ingredients on low speed, then medium speed for 5 minutes.

FILLING:

Smucker's seedless raspberry jelly

COATINGS:

Coconut (choice of colors using food dye)
Crushed Cocoa Puffs cereal
Colored sprinkles
Crushed nuts or chopped cherries

Grease and flour 11 x 15 x 2 inch pan. Preheat oven to 350 degrees. Beat eggs until fluffy. Add sugar and vanilla; mix by hand or mixer. Add flour and baking powder; blend. Stir melted butter into boiling milk and slowly add to mixture and beat until smooth (1 minute, then turn off - over mixing makes sponge cake sticky). Bake 15 minutes (looks pale, but o.k.). Cool completely; cut into 60 (6 x 10) or 72 (6 x 12) inch squares. Frost 4 sides white; dip in coconut, Cocoa Puffs, or sprinkles. Using either a Wilton Bismark tip #230, or a plastic ketchup or mustard container, fill sponge cake with seedless jelly. Place in cupcake holders. Top cakes with #15 tube - straight lines, diagonal lines, or dot flowers with white icing. Top with flower or rose and leaves (color choice) or any other design you wish or with crushed nuts or chopped cherries.