Pupcakes the Editors of Publications International, Ltd.
Makes 24 cupcakes
|1||package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix|
|1/2||cup (1 stick) butter, softened|
|4||cups powdered sugar|
|1/4||to 1/2 cup half-and-half or milk|
|Red and yellow chewy fruit snacks|
|Candy-coated chocolate pieces|
|Assorted colored jelly beans|
- Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper liners.
- Prepare cake mix and bake in prepared pans according to package directions. Cool cupcakes in pans on wire racks 15 minutes; remove from pans and cool completely.
- Beat butter in large bowl with electric mixer until creamy. Gradually add powdered sugar to form very stiff frosting, scraping down side of bowl occasionally. Gradually add half-and-half until frosting is of desired consistency. Frost tops of cupcakes.
- Cut out ear and tongue shapes from fruit snacks with scissors; arrange on cupcakes, pressing into frosting. Add chocolate pieces and jelly beans to create eyes and noses.
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