Bumblebee Banana Cupcakes Recipe

Ingredients

• 1 package (14 ounces) banana quick bread and muffin mix
• 1 cup milk
• 1/2 cup canola oil
• 2 eggs
• 1 can (16 ounces) vanilla frosting
• 5 drops yellow food coloring
• 12 large yellow gumdrops
• 1/2 cup chocolate frosting
• 12 semisweet chocolate chips
  X Featured sponsor Bake Some Love with Nestlé^® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?
  
  Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more!
• 24 miniature semisweet chocolate chips
  X Featured sponsor Bake Some Love with Nestlé^® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?
  
  Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more!
• 12 large white gumdrops
• Black shoestring licorice, cut into 1-inch pieces

Directions

• In a large bowl, combine the muffin mix, milk, oil and eggs. Fill 12 greased or paper-lined muffin cups two-thirds full.
• Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine vanilla frosting and food coloring. Frost cupcakes. Cut yellow gumdrops in half widthwise. Use the rounded tops for heads. Flatten remaining portions into ovals for bodies. Place one head and one body on each cupcake.
• Place chocolate frosting in a resealable plastic bag; cut a small hole in a corner of the bag. Pipe stripes on gumdrop bodies to resemble a bumblebee. For the stinger, place one chocolate chip at the end of body with pointed end facing out. Position two mini chocolate chips in front of head for eyes. Cut white gumdrops in half lengthwise; position next to bodies for wings. Insert two licorice pieces for antennae. Yield: 1 dozen.

Bumblebee Banana Cupcakes published in Country Woman March/April 2005, p24