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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 Ingredients:
1-1/2 cups king arthur unbleached 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, softened |
1/2 cup milk chocolate or pastel chocolate chips |
icing: |
1-1/2 cups confectioners' sugar |
2 tablespoons milk |
4 teaspoons butter, 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:
1. In a 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.
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