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Sun-Dried Tomato Pesto
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Snowy Owl Cupcakes
Yield: Makes 24 cupcakes
Ingredients:
1
package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1
container (16 ounces) vanilla frosting
2-1/2
cups sweetened shredded coconut
48
gummy candy rings
24
chocolate-covered coffee beans or black jelly beans
1
tube (0.6 ounce) black piping gel
Preparation:
1.
Line 24 standard (2-1/2-inch) muffin pan cups with paper liners or spray with nonstick cooking spray. Prepare and bake cake mix in prepared muffin cups according to package directions. Cool in pans on wire racks 15 minutes. Remove cupcakes to racks; cool completely.
2.
Frost cupcakes with vanilla frosting. Sprinkle coconut over each cupcake, covering completely. Place 2 gummy rings on each cupcake for eyes; dot in center with piping gel. Add chocolate-covered coffee bean for beak.
This recipe appears in:
Cooking with Kids
