Baby Rattle Cupcakes Food

BABY RATTLE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Tint with food coloring until desired shade is reached; spread onto cupcakes.
• Add decorations to resemble photo, reserving 24 marshmallows to insert into lollipop sticks for the rattles.

BABY RATTLES

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with butter. Mix well. Spoon 1 heaping teaspoonful into paper-lined miniature muffin cups. Place three chocolate chips in each cup; top with batter until two-thirds full. , Bake at 350° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack. , For icing, combine sugar, butter, milk and vanilla; spread over cupcakes. Top with sprinkles. To form handles, cut a small hole in the side of each cupcake with a sharp knife. Push both ends of a piece of licorice into hole. Tie ribbon in a bowl around licorice.

BABY RATTLE PEAR CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
• In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend; add green food color to other bowl and stir to blend.
• Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

BABY RATTLE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
• With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

BABY SHOWER CUPCAKES (VEGAN FRIENDLY)

Steps:

• For Cupcakes:.
• Preheat oven to 180C and line muffin pan with paper liners.
• Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
• Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
• Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
• FOR THE FROSTING.
• In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
• Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
• Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
• When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.

BABY RATTLE CUPCAKES

Steps:

• Heat oven to 350 for shiny metal pans or 325 for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.
• In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend: add green food color to other bowl and stir to blend.
• Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.

BABY RUTH CUPCAKES

Steps:

• Preheat the oven to 350°F
• Line a cupcake tin with paper baking cups.
• Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
• Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
• Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
• While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.