Baby Rattle Cupcakes Recipes

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BABY RATTLE CUPCAKES



Baby Rattle Cupcakes image

Serve the perfect baby shower treat with these Baby Rattle Cupcakes. These Baby Rattle Cupcakes are topped with marshmallows, jelly beans and hard candies.

Provided by My Food and Family

Categories     Home

Time 1h19m

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
Few drops red or blue food coloring
suggested decorations: 54 JET-PUFFED Miniature Marshmallows, 24 jelly beans, 24 baby rattle candies, 1 Tbsp. miniature hard candies

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Tint with food coloring until desired shade is reached; spread onto cupcakes.
  • Add decorations to resemble photo, reserving 24 marshmallows to insert into lollipop sticks for the rattles.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BABY RATTLE CUPCAKES



Baby Rattle Cupcakes image

Baby shower? Make baby rattle cupcakes that are super sweet and easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla or creamy white frosting
Betty Crocker™ yellow and green decorating icings (from 4.25-oz tubes)
Betty Crocker™ candy sprinkles and decors, if desired
8 yards pastel satin or curling ribbon (1/4 inch), if desired
24 paper lollipop sticks (4 1/2 inch)
24 small gumdrops

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
  • With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g

BABY RATTLE PEAR CUPCAKES



Baby Rattle Pear Cupcakes image

Slices of sweet pear are tucked inside tender cupcakes easily made from white cake mix. Gumdrop lollipop stick handles are a fun addition.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 20

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ white cake mix
1 can (15 oz) sliced pears in light syrup, drained, 1/3 cup syrup reserved
1/3 cup vegetable oil
3 egg whites
1/2 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon vanilla
4 cups powdered sugar
3 to 4 tablespoons milk
1 drop each of yellow and green food colors
Betty Crocker™ candy sprinkles and decors, if desired
8 yards pastel satin or curling ribbon (1/4 inch), if desired
20 paper lollipop sticks (4 1/2 inch)
20 small gumdrops

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
  • In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend; add green food color to other bowl and stir to blend.
  • Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake1 Cupcake (Cake and Frosting Only), Sodium 200 mg, Sugar 37 g, TransFat 1/2 g

BABY RATTLES



Baby Rattles image

Our crafty cooks added a new twist to the cupcakes Merrill Powers of Spearville, Kansas shared. They baked them in mini tins, then added licorice handles to turn them into "rattles"!-Merrill Powers, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen mini cupcakes.

Number Of Ingredients 19

1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup butter, softened
1/2 cup milk chocolate or pastel chocolate chips
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons milk
4 teaspoons butter, softened
1/2 teaspoon vanilla extract
Pastel sprinkles
36 pieces of red shoestring licorice (5 inches each)
36 pieces of ribbon (8 inches each)

Steps:

  • In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with butter. Mix well. Spoon 1 heaping teaspoonful into paper-lined miniature muffin cups. Place three chocolate chips in each cup; top with batter until two-thirds full. , Bake at 350° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack. , For icing, combine sugar, butter, milk and vanilla; spread over cupcakes. Top with sprinkles. To form handles, cut a small hole in the side of each cupcake with a sharp knife. Push both ends of a piece of licorice into hole. Tie ribbon in a bowl around licorice.

Nutrition Facts :

BABY RATTLE CUPCAKES



Baby Rattle Cupcakes image

Baby Rattle Cupcakes Recipe from Happy Cookies. This was on the local morning news. It was too cute. Perfect for that baby shower you're about to go to. Prep time does not include cooling time.

Provided by LilPinkieJ

Categories     Dessert

Time 50m

Yield 20 Cupcakes, 20 serving(s)

Number Of Ingredients 15

1 (18 ounce) box white cake mix
1 (15 ounce) can sliced pears in light syrup
1/3 cup pear syrup (reserved from can)
1/3 cup vegetable oil
3 egg whites
1/2 cup butter, softened
3 tablespoons shortening
1 teaspoon vanilla
4 cups powdered sugar
4 tablespoons milk
1 drop food coloring (1 drop each color, yellow & green)
pastel candy sprinkles
8 yards pastel curling ribbon, if desired (1/4 inch)
20 paper lollipop sticks (4 1/2 inch)
20 large gumdrops

Steps:

  • Heat oven to 350 for shiny metal pans or 325 for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.
  • In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend: add green food color to other bowl and stir to blend.
  • Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.

Nutrition Facts : Calories 355.8, Fat 13.1, SaturatedFat 4.4, Cholesterol 12.6, Sodium 227.6, Carbohydrate 58.9, Fiber 0.6, Sugar 47, Protein 1.9

BABY RATTLE CUPCAKES



Baby Rattle Cupcakes image

Baby shower? Make baby rattle cupcakes that are super sweet and easy.

Provided by Allrecipes Member

Time 1h45m

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs eggs
1 (16 ounce) container Betty Crocker® Rich & Creamy vanilla or creamy white frosting
½ (4.25 ounce) tube Betty Crocker® yellow decorating icing
½ (4.25 ounce) tube Betty Crocker® green decorating icing
2 teaspoons Betty Crocker® candy sprinkles and decors, if desired
8 yards pastel satin or curling ribbon (1/4 inch), if desired
24 each paper lollipop sticks (4 1/2 inch)
24 small gumdrops

Steps:

  • Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cupcakes as directed on box, using water, oil and eggs. Cool 10 minutes; remove from pan. Cool completely, about 30 minutes.
  • Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
  • With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 37.9 g, Cholesterol 23.3 mg, Fat 9.4 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 180.8 mg, Sugar 28.9 g

BABY RATTLE CUPCAKES



Baby Rattle Cupcakes image

Baby shower? Make baby rattle cupcakes that are super sweet and easy.

Provided by Allrecipes Member

Time 1h45m

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs eggs
1 (16 ounce) container Betty Crocker® Rich & Creamy vanilla or creamy white frosting
½ (4.25 ounce) tube Betty Crocker® yellow decorating icing
½ (4.25 ounce) tube Betty Crocker® green decorating icing
2 teaspoons Betty Crocker® candy sprinkles and decors, if desired
8 yards pastel satin or curling ribbon (1/4 inch), if desired
24 each paper lollipop sticks (4 1/2 inch)
24 small gumdrops

Steps:

  • Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cupcakes as directed on box, using water, oil and eggs. Cool 10 minutes; remove from pan. Cool completely, about 30 minutes.
  • Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
  • With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 37.9 g, Cholesterol 23.3 mg, Fat 9.4 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 180.8 mg, Sugar 28.9 g

BABY RATTLE CUPCAKES



Baby Rattle Cupcakes image

Baby shower? Make baby rattle cupcakes that are super sweet and easy.

Provided by Allrecipes Member

Time 1h45m

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs eggs
1 (16 ounce) container Betty Crocker® Rich & Creamy vanilla or creamy white frosting
½ (4.25 ounce) tube Betty Crocker® yellow decorating icing
½ (4.25 ounce) tube Betty Crocker® green decorating icing
2 teaspoons Betty Crocker® candy sprinkles and decors, if desired
8 yards pastel satin or curling ribbon (1/4 inch), if desired
24 each paper lollipop sticks (4 1/2 inch)
24 small gumdrops

Steps:

  • Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cupcakes as directed on box, using water, oil and eggs. Cool 10 minutes; remove from pan. Cool completely, about 30 minutes.
  • Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
  • With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 37.9 g, Cholesterol 23.3 mg, Fat 9.4 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 180.8 mg, Sugar 28.9 g

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