Easy Pupcake Recipe: A Fun & Festive Treat for Any Occasion

Pupcakes

YIELD Makes 24 cupcakes

INGREDIENTS

1 package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix 1/2 cup (1 stick) butter, softened 4 cups powdered sugar 1/4 to 1/2 cup half-and-half or milk Red and yellow chewy fruit snacks Candy-coated chocolate pieces Assorted colored jelly beans

PREPARATION:

1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix and bake in prepared pans according to package directions. Cool cupcakes in pans on wire racks 15 minutes; remove from pans and cool completely.
3. Beat butter in large bowl with electric mixer until creamy. Gradually add powdered sugar to form very stiff frosting, scraping down side of bowl occasionally. Gradually add half-and-half until frosting is of desired consistency. Frost tops of cupcakes.
4. Cut out ear and tongue shapes from fruit snacks with scissors; arrange on cupcakes, pressing into frosting. Add chocolate pieces and jelly beans to create eyes and noses.

This recipe appears in: Cooking with Kids