Best Baby Rattles Recipes
COOKIE BABY RATTLES RECIPE
Our cookie baby rattles are deceptively easy to create and provides a fun, irreverent twist to the next baby shower you host.
Provided by Cheryl Najafi
Categories Dessert
Number Of Ingredients 9
Steps:
- Carefully pull apart the cookies. Dip cake pop sticks into white candy coating (follow package instructions on how to melt). Reassemble cookies with the cake pop stick sandwiched between the cookie halves. Press cookie gently so stick is firmly in place.
- Once sticks are set, dip cookies into candy coating and put on waxed paper or parchment paper to harden.
- Melt candy coating again (if needed) and tint with food coloring to match shower theme. Put melted candy coating into piping bag and draw baby feet with #5 tip. Allow to dry fully and harden
- Dip one end of paper straw into candy coating (heat in microwave again if needed) and insert over top of cake pop stick. Cut off excess paper straw, making it same length as cake pop stick.
- Attach mint-flavored candies on end of paper straw with hot glue gun (hold in place until glue cools)
Nutrition Facts : Calories 172 kcal, Carbohydrate 24 g, Protein 1 g, Fat 9 g, SaturatedFat 4 g, Sodium 93 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
BABY RATTLE CUPCAKES
Baby Rattle Cupcakes Recipe from Happy Cookies. This was on the local morning news. It was too cute. Perfect for that baby shower you're about to go to. Prep time does not include cooling time.
Provided by LilPinkieJ
Categories Dessert
Time 50m
Yield 20 Cupcakes, 20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 355.8, Fat 13.1, SaturatedFat 4.4, Cholesterol 12.6, Sodium 227.6, Carbohydrate 58.9, Fiber 0.6, Sugar 47, Protein 1.9
BABY RATTLE CUPCAKES
Baby shower? Make baby rattle cupcakes that are super sweet and easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g
BABY RATTLE PEAR CUPCAKES
Slices of sweet pear are tucked inside tender cupcakes easily made from white cake mix. Gumdrop lollipop stick handles are a fun addition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake1 Cupcake (Cake and Frosting Only), Sodium 200 mg, Sugar 37 g, TransFat 1/2 g
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