Bunny Cupcakes
Makes 24 cupcakes.
1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.
How-To:
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved.
Read more at http://www.recipegoldmine.com/eastercake/bunny_cupcakes_recipe.html#TbEfSfzzCreDQfa6.99
1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.
How-To:
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved.
Read more at http://www.recipegoldmine.com/eastercake/bunny_cupcakes_recipe.html#TbEfSfzzCreDQfa6.99
Easter Chicks Cupcakes
Prep Time: 30 min
Total Time: 1 hour 25 min
Makes: 24 cupcakes
Cupcakes:
1 box Betty Crocker® SuperMoist® yellow or devil's
food cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations:
2 1/2 cups shredded coconut
Yellow liquid food color
1 container Betty Crocker® Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops
1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.
An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Recipe and photograph courtesy of Betty Crocker.
Read more at http://www.recipegoldmine.com/eastercake/easter_chicks_cupcakes_recipe.html#daqpyhC0qMCHHBQG.99
Total Time: 1 hour 25 min
Makes: 24 cupcakes
Cupcakes:
1 box Betty Crocker® SuperMoist® yellow or devil's
food cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations:
2 1/2 cups shredded coconut
Yellow liquid food color
1 container Betty Crocker® Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops
1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.
An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Recipe and photograph courtesy of Betty Crocker.
Read more at http://www.recipegoldmine.com/eastercake/easter_chicks_cupcakes_recipe.html#daqpyhC0qMCHHBQG.99
If anyone has a recipe they'd like to see featured on our blog, or photos of anything you have made inspired by our blog, please email Januari at januari@dunayortho.com.
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