Best Baby Rattle Pear Cupcakes Recipes

BABY RATTLE PEAR CUPCAKES

Steps:

• Heat oven to 350°F (325°F 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 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.
• 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 sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

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.