Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Recipe by: Cooking Live Show #CL8861 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" on May 6, 1997
