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Baby Rattles

 Baby Rattles
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
8 ServingsPrep: 20 min. Bake: 15 min. + cooling

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

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Baby Rattles (continued)

Directions (continued)

  • 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.