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Creeping Caterpillar Cupcakes

Courses: Dessert
Serves: 24 people

Recipe Ingredients

  Basic Cake
2 cups 125g / 4.4ozSifted cake flour
2 teaspoons 10mlBaking powder
1/4 teaspoon 1.3mlSalt
1/2 cup 99g / 3.5ozUnsalted butter or margarine - softened to
  Room temperature
1 cup 198g / 7ozSugar
3   Eggs
1 teaspoon 5mlVanilla
3 oz 85gUnsweetened chocolate - melted, (optional)
1/2 cup 118mlMilk
  Frosting and Decoration
3 cups 711mlPrepared white frosting (tinted with
  Green, yellow, purple or orange food
  Coloring)
  Tinted coconut (green, yellow, purple or
  Orange)
  Licorice shoe strings (variety of colors)
  A variety of round candies for eyes or
  Spots

Recipe Instructions

Preheat oven to 375 degrees. 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 hand-held 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.

This recipe yields 24 cupcakes.

Source:
COOKING LIVE with Sara Moulton - Adapted from a recipe in Disney's Family Cookbook, by Deanna F. Cook and the Experts at Family Fun Magazine - From the TV FOOD NETWORK - (Show # CL-8861 broadcast 04-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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