(adapted from disney’s
-family cookbook, by deanna
-f. cook and the experts at
-familyfun magazine)
Basic cake: 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon
salt 1/2 cup unsalted butter or margarine, softened to room temperature 1
cup sugar 3 eggs 1 teaspoon vanilla 3 ounces unsweetened chocolate, melted
(optional) 1/2 cup milk
Frosting and decoration: 3 cups prepared white frosting (tinted with green,
yellow, purple or orange food coloring) Tinted coconut (green, yellow,
purple or orange), licorice shoe strings (variety of colors), variety of
round candies for eyes or spots
Preheat oven to 375 degrees. Line 24 cup muffin tins with paper liners. In
a large bowl whisk together the cake flour, baking powder and salt. In a
stand-alone mixer or using a handheld electric mixer cream the butter and
sugar until light and fluffy. Ad d the eggs, one at a time, mixing
thoroughly after each addition. Add the vanilla and beat to combine. If
making chocolate cake add the cooled, melted chocolate and mix well, then
add in milk. Gradually add the flour mixture into the butter mixture and m
ix until just combined. Pour the batter into the prepared tins and bake for
20 minutes. Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted
coconut for a fuzzy caterpillar. Arrange them in a curving pattern on top
of a large cutting board or piece of cardboard covered with foil. Snip
licorice into short lengths to form ante nnae and legs. Place round candies
for eyes and mouth. If desired, round candies can be placed on cupcakes for
a spotted caterpillar.
Yield: 24 cupcakes
Yields
1 Servings
