Bears At The Beach Cupcakes Recipes

BEARS AT THE BEACH CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.
• Remove 1-1/4 cups COOL WHIP; set aside. Tint remaining COOL WHIP with food coloring. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.
• Insert 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated.

BEARS AT THE BEACH

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.
• Remove 1-1/4 cups COOL WHIP; set aside. Tint remaining COOL WHIP with food coloring. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.
• Insert 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated.

BEARS AT THE BEACH

Steps:

• Prepare cake mix and bake cupcakes according to package directions; let cool. Tint half the frosting with blue food coloring and frost half the cupcakes. Tint the remaining frosting with yellow food coloring and frost the remaining cupcakes. Sprinkle blue cupcakes with blue sprinkles and yellow cupcakes with yellow sprinkles. Lay a piece of snack roll onto each yellow cupcake and attach a graham cracker with a dot of icing. Insert a graham cracker through the center of each jelly candy and place on blue cupcakes. Insert paper parasols, if desired.

TEDDY BEAR 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.
• In large bowl, beat cake mix, water, peanut butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 21 minutes or until toothpick inserted in center comes out clean and tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Reserve 1/4 cup of the frosting. Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake with 1/2 teaspoon each chocolate chips and peanuts; press gently into frosting.
• Spread about 1/2 teaspoon reserved frosting on flat sides of 2 graham snacks. Place candle between frosted sides of graham snacks; press gently together. Repeat with remaining snacks, frosting and candles. Place on cupcakes, pressing candles slightly into cupcakes to hold in place. Store loosely covered.