Adorable Applesauce Cupcakes
The recipe Adorable Applesauce Cupcakes could satisfy your American craving in roughly 1 hour and 25 minutes. Watching your figure? This dairy free recipe has 193 calories, 2g of protein, and 4g of fat per serving. This recipe serves 24. For 28 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up pretzel sticks, food color, ground cinnamon, and a few other things to make it today. It is brought to you by Betty Crocker. 512 people have tried and liked this recipe. Overall, this recipe earns a not so tremendous spoonacular score of 10%. If you like this recipe, you might also like recipes such as Adorable Snowman Cupcakes, Adorable carrot cupcakes for Easter, and Applesauce Spice Cupcakes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 55 minutes
Ingredients:
3/4 cup apple juice
1/3 cup unsweetened applesauce
3 eggs
1/2 teaspoon red paste food color
1/2 teaspoon ground cinnamon
16 spearmint leaf gumdrops
12 thin pretzel sticks, broken into pieces
1 container Betty Crocker® Rich & Creamy vanilla frosting
12 gummy worm candies, cut in half, if desired
1 box Betty Crocker® SuperMoist® yellow cake mix
Equipment:
oven
muffin liners
hand mixer
bowl
wire rack
Cooking instruction summary:
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 3 Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes. 4 Stir paste food color into frosting in container. Spread frosting over cupcakes. 5 To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.
Step by step:
1. 1
2. Heat oven to 350°F (325°F for dark or nonstick pans).
3. Place paper baking cup in each of 24 regular-size muffin cups.
4. 2
5. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
6. 3
7. Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
8. 4
9. Stir paste food color into frosting in container.
10. Spread frosting over cupcakes.
11. 5
12. To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem.
13. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.
Nutrition Information:
covered percent of daily need
