Kitty Cat Cupcakes Recipe

5 1 2
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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5 1 2
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

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
  • 5 large marshmallows, quartered
  • 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

Directions

In a mixing bowl, cream shortening and 1-1/2 cups sugar. Add egg yolks; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice.
In a small mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar. Fold into creamed mixture 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 5 minutes before removing from pans to wire racks to cool completely.
In a saucepan, combine the sugar, water, corn syrup and salt. Cook , without stirring, over medium heat until a candy thermometer reads 234° (soft-ball stage). Meanwhile, in a small mixing bowl, beat egg white until stiff peaks form. Beat in hot syrup mixture. Add marshmallows and vanilla; beat until stiff peaks form. 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.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Kitty Cat Cupcakes in Country Woman May/June 2001, p30

Nutritional Facts

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

  • 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
  • 5 large marshmallows, quartered
  • 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
  1. In a mixing bowl, cream shortening and 1-1/2 cups sugar. Add egg yolks; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice.
  2. In a small mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar. Fold into creamed mixture 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 5 minutes before removing from pans to wire racks to cool completely.
  3. In a saucepan, combine the sugar, water, corn syrup and salt. Cook , without stirring, over medium heat until a candy thermometer reads 234° (soft-ball stage). Meanwhile, in a small mixing bowl, beat egg white until stiff peaks form. Beat in hot syrup mixture. Add marshmallows and vanilla; beat until stiff peaks form. Frost cupcakes.
  4. 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.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Kitty Cat Cupcakes in Country Woman May/June 2001, p30

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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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