Kitty Cat Cupcakes


Serving 18 people


45 min



Ingredients

  • baking powder 2-1/2 teaspoons baking powder
  • black licorice 1 piece red shoestring licorice, cut into 3/4-inch pieces
  • chocolate sprinkles Chocolate sprinkles
  • coconut 2 cups flaked coconut, toasted
  • corn syrup 1/4 cup light corn syrup
  • egg white 1 egg white
  • eggs 4 eggs, separated
  • flour 2-1/2 cups all-purpose flour
  • marshmallows 1/2 cup miniature marshmallows (about 50)
  • orange juice 1 cup orange juice
  • salt 1/8 teaspoon salt
  • shortening 2/3 cup shortening
  • sugar 1-1/4 cups sugar
  • vanilla extract 1/2 teaspoons vanilla extract
  • vanilla wafers About 9 vanilla wafers
  • water 1/4 cup water
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How to make it

  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.
  2. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition.
  3. 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.
  4. Fill paper-lined muffin cups two-thirds full.
  5. 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.
  6. 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.
  7. 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.
  8. 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.