Baby Rattle Pear Cupcakes

Baby Rattle Pear Cupcakes

Slices of sweet pear are tucked inside tender cupcakes easily made from white cake mix. Gumdrop lollipop stick handles are a fun addition.

Prep Time

45

Minutes

Total Time

1:45

Hr:Mins

Makes

20

cupcakes

Cupcakes
1
box Betty Crocker® SuperMoist® white cake mix
1
can (15 oz) sliced pears in light syrup, drained, 1/3 cup syrup reserved
1/3
cup vegetable oil
3
egg whites
Frosting
1/2
cup butter or margarine, softened
3
tablespoons shortening
1
teaspoon vanilla
4
cups powdered sugar
3
to 4 tablespoons milk
1
drop each of yellow and green food colors
Decorations
Betty Crocker® candy sprinkles and decors, if desired
8
yards pastel satin or curling ribbon (1/4 inch), if desired
20
paper lollipop sticks (4 1/2 inch)
20
small gumdrops
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
  2. In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  3. Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend; add green food color to other bowl and stir to blend.
  5. Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.
Makes 20 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a decorating bag and tips to pipe designs on the cupcakes. Or fill a resealable food-storage plastic bag with frosting, and snip a small opening in one bottom corner of the bag; squeeze bag to pipe the frosting.
Lollipop sticks can be purchased online at kitchenkrafts.com.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake1 Cupcake (Cake and Frosting Only))
  • Calories 300
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 10mg;
  • Sodium 200mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 0g,
    • Sugars 37g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.