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Kitty Cat Cupcakes Recipe
Kitty Cat Cupcakes Recipe photo by Taste of Home
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Kitty Cat Cupcakes Recipe

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On a bake sale table or alone at home, these feline treats won't last nine lives! The cute candy faces will catch attention fast...and the tasty orange-coconut cake from Doris Barb if El Dorado, Kansas will have folks snatching seconds.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 18 servings

Ingredients

  • 2/3 cup shortening
  • 1-3/4 cups sugar, divided
  • 4 eggs, separated
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup orange juice
  • 1 cup flaked coconut
  • FROSTING:
  • 1-1/4 cups sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/2 cup miniature marshmallows (about 50)
  • 1/2 teaspoons vanilla extract
  • Assorted M&M's
  • 1 piece red shoestring licorice, cut into 3/4-inch pieces
  • Chocolate sprinkles
  • About 9 vanilla wafers
  • 2 cups flaked coconut, toasted

Nutritional Facts

1 each: 387 calories, 14g fat (7g saturated fat), 47mg cholesterol, 209mg sodium, 62g carbohydrate (43g sugars, 1g fiber), 4g protein.

Directions

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition.
  2. In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes.
  5. Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving. Yield: about 1-1/2 dozen.
Originally published as Kitty Cat Cupcakes in Country Woman May/June 2001, p30


Reviews for Kitty Cat Cupcakes

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MY REVIEW
madmaxmom User ID: 966251 204232
Reviewed Jun. 24, 2008

"A friend is a cat lover--and this is the b-day cake for her. They sound yummy and are cute as heck"

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