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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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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. 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 |
1/2 cup miniature marshmallows (about 50) |
1/2 teaspoons vanilla extract |
m&m's® brand chocolate candies |
1 piece red shoestring licorice, cut into 3/4-inch pieces |
chocolate sprinkles |
about 9 vanilla wafers |
2 cups flaked coconut, toasted |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition.
2. In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes.
5. 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.
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