BABY RATTLE PEAR CUPCAKES

Baby Rattle Pear Cupcakes image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 20

Number Of Ingredients 14

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Ingredients

1 box Betty Crocker™ Super Moist™ 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
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
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:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
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.
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.
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.
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.

Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake1 Cupcake (Cake and Frosting Only), Sodium 200 mg, Sugar 37 g, TransFat 1/2 g