Kitty Cat Cupcakes Recipe

Name: Kitty Cat Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup shortening; 1-3/4 cups sugar, divided; 4 eggs,; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup orange juice; 1 cup sweetened shredded coconut; 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; Assorted M&M's; 1 piece red shoestring licorice, cut into 3/4-inch pieces; Chocolate sprinkles; About 9 vanilla wafers; 2 cups sweetened shredded coconut, toasted

Servings: persons

2/3 cup shortening
1-3/4 cups sugar, divided
4 eggs,
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
1 cup sweetened shredded coconut
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
Assorted M&M's
1 piece red shoestring licorice, cut into 3/4-inch pieces
Chocolate sprinkles
About 9 vanilla wafers
2 cups sweetened shredded coconut, toasted

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 350u00b0 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 160u00b0, 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.

734

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2/3 cup shortening, 1-3/4 cups sugar, divided, 4 eggs,, 2-1/2 cups all-purpose flour, and more.

Yes, Kitty Cat Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kitty Cat Cupcakes

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