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Kitty Cat Cupcakes

 Kitty Cat Cupcakes
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.
18 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 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
  • 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 McCormick® Pure 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


  • Let eggs stand at room temperature for 30 minutes. In a large bowl,

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Kitty Cat Cupcakes (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 387 calories, 14 g fat (7 g saturated fat), 47 mg cholesterol, 209 mg sodium, 62 g carbohydrate, 1 g fiber, 4 g protein.