Source of Recipe
QUICK COOKING – March/April 2004
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
¾ 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.