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Baby Rattle Pear Cupcakes

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Baby Rattle Pear Cupcakes
  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 20
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Slices of sweet pear are tucked inside tender cupcakes easily made from white cake mix. Gumdrop lollipop stick handles are a fun addition.
By Betty Crocker Kitchens
Updated Aug 4, 2011

Ingredients

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Lollipop sticks can be purchased online at kitchenkrafts.com.
  • tip 3
    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

300 Calories, 11g Total Fat, 1g Protein, 49g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Cupcake1 Cupcake (Cake and Frosting Only)
Calories
300
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
22%
Trans Fat
1/2g
Cholesterol
10mg
4%
Sodium
200mg
9%
Potassium
45mg
1%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
37g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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