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Bumblebee Banana Cupcakes

Make a beeline for these easy, cute-as-a-bug cupcakes that are simply irresistible. They're wonderful for school treats, kids' parties, or even outdoor summer events. —Beatrice Richard, Posen, Michigan

12 ServingsPrep: 35 min. Bake: 15 min.

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
24 miniature semisweet chocolate chips
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

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Bumblebee Banana Cupcakes (continued)

Directions (continued)

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. Pipe two eyes with
chocolate frosting or 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.

Nutrition Facts: 1 serving (1 each) equals 449 calories, 21 g fat (4 g saturated fat), 38 mg cholesterol, 315 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.