Baby Rattles Recipe

Baby Rattles Recipe photo by Taste of Home

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Our crafty cooks added a new twist to the cupcakes Merrill Powers of Spearville, Kansas shared. They baked them in mini tins, then added licorice handles to turn them into "rattles"!—Merrill Powers, Spearville, Kansas

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Baby Rattles Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 8 Servings

20 15 35

Ingredients

1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup butter, softened
1/2 cup milk chocolate or pastel chocolate chips
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons milk
4 teaspoons butter, softened
1/2 teaspoon vanilla extract
Pastel sprinkles
36 pieces of red shoestring licorice (5 inches each)
36 pieces of ribbon (8 inches each)

Directions

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with butter. Mix well. Spoon 1 heaping teaspoonful into paper-lined miniature muffin cups. Place three chocolate chips in each cup; top with batter until two-thirds full.
Bake at 350° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack.
For icing, combine sugar, butter, milk and vanilla; spread over cupcakes. Top with sprinkles. To form handles, cut a small hole in the side of each cupcake with a sharp knife. Push both ends of a piece of licorice into hole. Tie ribbon in a bowl around licorice. Yield: 3 dozen mini cupcakes.

Originally published as Baby Rattles in Country Woman March/April 1998, p47