Baby Rattle Pear Cupcakes Recipes

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 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 RATTLE PEAR CUPCAKES

Steps:

• 1. Heat oven to 350 degrees F for shiny metal pans (or 325 degrees for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
• 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 med. speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• 3. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pan and cool on racks. Cool completely, about 30 minutes.
• 4. In a 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. Frost cooled cupcakes with remaining white frosting. Pipe designs on cupcakes with the yellow and green frosting. (this doesn't have to be fancy..just swiggly lines, zigzags, etc.) Decorate with candy sprinkles as shown in picture above.
• 6. With bamboo skewer (I used a sharp pointed pair of sisscors instead) poke (or snip) hole through the paper liner and into side of each cupcake. This is so the lollipop stick will go into cupcake. Tie a ribbon bow in the center of the stick. Add a gumdrop to one of the ends and then insert the other end of stick into hole in cupcake, to form rattles.
• 7. Kitchen Tips: Use a decorating bag and tips to pipe designs on the cupcakes..OR..fill a resealable food-storage plastic bag with frosting and snip a small opening in one bottom corner of the bag; squeeze bag to pipe the frosting to form lines or zigzags.
• 8. IF DESIRED...you may use 2 large tubs of white frosting in place of the homemade above. It can be a timesaver for some of you. I have also just made plain yellow cupcakes and filled with a custard or chocolate filling...both are delish.
• 9. Also, in using lollipop sticks I would suggest in melting some white chocolate pieces, then dip the end of the stick into the melted chocolate and immediately place into the hole in the cupcake..allow it to set up for about half hour or so (if it is extremely humid..try fridge for a while..shouldn't take long at all). This will allow stick to stay put in the cupcake and not fall out. I have also used popsicle sticks..this seems to work well and they don't twist on you and fall out. Either way, just be careful when picking the cupcake up too use both hands for supporting it.

HONEY CREAM PEAR CUPCAKES

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Make cake mix as directed on box, using water, oil and eggs. Stir in gingerroot. Divide batter evenly among muffin cups. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Cook pears in butter 10 minutes, stirring frequently, until tender. Stir in pear preserves. Cook 1 minute longer. Transfer to medium bowl; cool completely.
• In chilled medium bowl, beat crème fraîche, whipping cream and honey with electric mixer on high speed until stiff peaks form. To assemble cupcakes, cut each cupcake in half horizontally. Spoon 1 heaping tablespoon pear mixture onto bottom half of each cupcake; cover with cupcake tops. Spoon about 2 tablespoons honey cream mixture onto each cupcake. Garnish with crystallized ginger. Store in refrigerator.