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    Source of Recipe

    QUICK COOKING March/April 2004

    Recipe Introduction

    Easter Cupcakes

    List of Ingredients

    1 package (18-1/4 ounces) yellow cake mix
    1 can (16 ounces) cream cheese frosting, divided
    8 drops green food coloring
    12 large marshmallows
    cup flaked coconut, chopped
    24 miniature pink jelly beans
    12 miniature red jelly beans
    24 miniature white Kelly beans
    Red Shoestring licorice
    1 to 2 drops red food coloring
    48 small oval sugar cookies


    Prepare and bake cupcakes according to package directions. Cool on wire racks. In a bowl, combine 1 cup frosting and green food coloring; frost cupcakes. Set remaining frosting aside. Cut marshmallows in half; immediately dip cut ends into coconut. Place coconut side up on cupcakes to form heads.
    Cut pink and red jelly beans in half widthwise. Cut white jelly beans in half lengthwise. With a toothpick, dab reserved frosting onto cut side of pink jelly bean halves; attach to marshmallows for eyes. Attach red jelly beans for noses and white jelly beans for teeth.

    For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake. Tint remaining frosting pink. Cut a small hole in a corner of a resealable plastic bag; add pink frosting. For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake.
    YIELD: 2 Dozen
    Recipe tested with Pepperidge Farm Milano cookies.




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