Baby Rattles Recipe
Baby Rattles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 or margarine, softened
  • 1/2 cup milk chocolate or pastel chocolate chips
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 4 teaspoons butter or margarine, 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 mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with 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.
Originally published as Baby Rattles in Country Woman March/April 1998, p47

  • 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 or margarine, softened
  • 1/2 cup milk chocolate or pastel chocolate chips
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 4 teaspoons butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  • Pastel sprinkles
  • 36 pieces of red shoestring licorice (5 inches each)
  • 36 pieces of ribbon (8 inches each)
  1. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with 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.
  2. Bake at 350° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack.
  3. 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.
Originally published as Baby Rattles in Country Woman March/April 1998, p47

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jr396 User ID: 4913798 21844
Reviewed May. 14, 2012

"Used pink coconut instead of sprinkles for a girl."

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