Baby Rattle Pear Cupcakes

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  • 45 min prep time
  • 1 hr 45 min total time
  • 14 ingredients
  • 20 servings

Ingredients

Cupcakes

1
box white cake mix
1
can (15 oz) sliced pears in light syrup, drained, 1/3 cup syrup reserved
1/3
cup vegetable oil
3
egg whites

Frosting

1/2
cup butter or margarine, softened
3
tablespoons shortening
1
teaspoon vanilla
4
cups powdered sugar
3
to 4 tablespoons milk
1
drop each of yellow and green food colors

Decorations

Candy sprinkles and decors, if desired
8
yards pastel satin or curling ribbon (1/4 inch), if desired
20
paper lollipop sticks (4 1/2 inch)
20
small gumdrops

Directions

  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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