Recipe By : Cooking Live Show #CL8861
Serving Size : 24 Preparation Time :0:00
Categories : Cupcakes Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cupcakes:
2 ts Baking powder
1/4 ts Salt
1/2 c Unsalted butter -- softened to
- room temperature
1 c Sugar
3 Eggs
1 ts Vanilla
3 oz Unsweetened chocolate -- melted
- (optional)
1/2 c Milk
Frosting:
3 c Prepared white frosting --
- tinted with green, yellow,
- purple or orange food
- coloring)
Coconut -- tinted with green,
- yellow, purple or orange
- food coloring
Licorice shoe strings (variety
- of colors)
Variety of round candies for
- eyes or spots
Preheat oven to 375°F. Line 24 cup muffin tins with paper liners. In
a large bowl whisk together the cake flour, baking powder, and salt.
In a stand-alone mixer or using a handheld electric mixer cream the
butter and sugar until light and fluffy. Add the eggs, one at a time,
mixing thoroughly after each addition. Add the vanilla and beat to
combine. If making chocolate cake add the cooled, melted chocolate
and mix well, then add in milk. Gradually add the flour mixture into
the butter mixture and mix until just combined. Pour the batter into
the prepared tins and bake for 20 minutes. Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted
coconut for a fuzzy caterpillar. Arrange them in a curving pattern on
top of a large cutting board or piece of cardboard covered with foil.
Snip licorice into short lengths to form antennae and legs. Place
round candies for eyes and mouth. If desired, round candies can be
placed on cupcakes for a spotted caterpillar.
Yield: 24 Cupcakes
Adapted from: Disney's Family Cookbook by Deanna F. Cook and the
experts at familyfun magazine.
