Caterpillar Cupcake Recipes

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CATERPILLAR CAKE



Caterpillar Cake image

This cute, colorful catepillar is easy to make with a boxed cake mix and prepared frosting. To save a step, tint the frosting and omit the coconut. -Lee Dean, Boaz, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 can (16 ounces) vanilla frosting
2-1/2 cups sweetened shredded coconut, divided
2 small purple gumdrops
1 small red gumdrop
2 small orange gumdrops
2 pretzel sticks
Yellow, red and green liquid food coloring

Steps:

  • Prepare cake batter according to package directions. Fill a greased 8-oz. custard cup three-fourths full. Pour remaining batter into a greased 10-in. fluted tube pan. , Bake the custard cup at 350° for 20-25 minutes and the tube cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cakes to wire racks to cool completely., Cut large cake in half widthwise. To form caterpillar, place one half on a 15x10-in. covered board. Place the remaining portion next to the first to form an "S." With a serrated knife, level top and bottom of small cake; place on one end of caterpillar for head., Frost the small cake with vanilla frosting; gently press 1/4 cup coconut into frosting. Add purple gumdrops for eyes. For mouth, flatten red gumdrop between waxed paper with a rolling pin; place below eyes. For antennae, press orange gumdrops onto pretzels; insert into head., Place 3/4 cup coconut in each of three small resealable plastic bags. Tint one orange with yellow and red food coloring; tint one green and one yellow. Frost the caterpillar with remaining vanilla frosting. Press alternate colors of coconut into frosting.

Nutrition Facts :

CAPTIVATING CATERPILLAR CUPCAKES



Captivating Caterpillar Cupcakes image

For some togetherness, get the kids to help create the candy creatures that sit atop these yummy Captivating Caterpillar Cupcakes, made with Duncan Hines Confetti White Cupcake Mix.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h20m

Yield 12

Number Of Ingredients 11

1 box Duncan Hines® Confetti White Cupcake Mix
3 large egg whites
1 ⅓ cups water
2 tablespoons vegetable oil
½ cup star decors
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
green food colouring
10 chocolate wafer cookies, crushed
½ cup candy-coated chocolate pieces
⅓ cup assorted jellybeans
assorted nonpareil decors

Steps:

  • Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups.
  • Combine cupcake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fold in 1/3 cup star decors. Fill muffin cups about 2/3 full.
  • Bake at 350 degrees F 18 to 23 minutes or until toothpick inserted into centre comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely.
  • Tint vanilla frosting with green food colouring. Frost one cupcake. Sprinkle 1/2 teaspoon chocolate cookie crumbs on frosting. Arrange 4 candy-coated chocolate pieces to form caterpillar body. Place jelly bean at one end to form head. Attach remaining star and nonpareil decors with dots of frosting to form eyes. Repeat with remaining cupcakes.

Nutrition Facts : Calories 484.9 calories, Carbohydrate 83.3 g, Cholesterol 1.4 mg, Fat 16.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 4.3 g, Sodium 396.5 mg, Sugar 32 g

CATERPILLAR CUPCAKES



Caterpillar Cupcakes image

Kids will love these fuzzy, green Caterpillar Cupcakes from My Food and Family. Try making our Caterpillar Cupcakes recipe which includes two crawling rows of cupcakes coated with tinted coconut, decorated to resemble whimsical caterpillars.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 2 caterpillar cakes (12 cupcakes each) or 24 servings, 1 cupcake each.

Number Of Ingredients 7

3 cups BAKER'S ANGEL FLAKE Coconut
green food coloring
24 baked cupcakes, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (1 lb. 4 oz.) vanilla creme-filled chocolate sandwich cookies, finely crushed
1/2 cup candy-coated licorice pieces
1/2 cup candy-coated chocolate pieces

Steps:

  • Tint coconut with food coloring. Remove paper from cupcakes; frost tops and sides of cupcakes with whipped topping. Sprinkle coconut evenly over whipped topping; press gently into whipped topping to secure.
  • Spread cookie crumbs evenly onto 2 large serving platters to resemble dirt. Arrange 12 cupcakes on each platter to resemble caterpillar.
  • Decorate cupcakes with remaining ingredients as desired.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CATERPILLAR CUPCAKE



Caterpillar Cupcake image

This caterpillar, made by arranging cupcakes in a curve, makes a memorable arrangement for a baby's first birthday. One jumbo cupcake is used for the head, and more standard cupcakes make up the body.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 jumbo and 28 standard

Number Of Ingredients 15

15 ounces fondant
Gel-paste food colors (green, yellow, light blue, and red are pictured)
Cornstarch, for dusting
Swiss Meringue Buttercream for Cupcakes
2 mini candy canes (or substitute licorice sticks or pretzel sticks)
2 1/2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 1/2 cups buttermilk

Steps:

  • Make cupcakes: Preheat oven to 350 degrees. Line 28 cups of standard muffin tins and 1 cup of a jumbo muffin tin with paper liners. Whisk together flour, cocoa, baking soda, and salt.
  • With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated, scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • Decorate cupcakes: Tint fondant with green gel-paste food color, and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch. Using cookie cutters, cut out one 4 1/2-inch round and twelve 3 3/4-inch rounds. Divide 2 cups buttercream into two bowls; tint half yellow and half pale blue with gel-paste food colors. Transfer to pastry bags fitted with small plain tips (No. 3). Tint 1/4 cup buttercream red; transfer to a pastry bag fitted with a fine plain tip (No. 1). Spread cupcakes with a thin layer of plain buttercream, and transfer remaining untinted buttercream to a pastry bag fitted with another small plain tip (No. 2). Place a fondant round on top of each cupcake, pressing gently to adhere, and mold to fit smoothly.
  • To make the head, pipe two yellow dots for the eyes on top of jumbo cupcake, then pipe tiny white dots for pupils. Using a skewer or toothpick, poke two holes above eyes, and insert mini candy canes into holes for antennae. Use red buttercream to pipe the mouth. Pipe dots all over other half of cupcake, alternating between yellow and pale-blue buttercreams. Continue to pipe yellow and blue dots all over remaining cupcakes, then pipe tiny white dots on top of each. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be stored up to 1 day at room temperature in airtight containers.
  • Arrange 12 standard cupcakes side by side in a curving line, with the jumbo cupcake at the front. Serve remaining cupcakes as desired.

CUPCAKE CATERPILLAR



Cupcake Caterpillar image

Categories     Cake     Candy     Cookies     Side     Bake     Pastry

Yield makes 1 jumbo and 28 standard

Number Of Ingredients 17

For Cupcakes
2 1/2 cups plus 2 tablespoons allpurpose flour
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 1/2 cups buttermilk
For Decorating
15 ounces fondant
Gel-paste food colors (green, yellow, light blue, and red are pictured)
Cornstarch, for dusting
Swiss Meringue Buttercream (page 304)
2 mini candy canes (or substitute licorice sticks or pretzel sticks)

Steps:

  • Make cupcakes: Preheat oven to 350°F. Line 28 cups of standard muffin tins and 1 cup of a jumbo muffin tin with paper liners. Whisk together flour, cocoa, baking soda, and salt.
  • With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated, scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • Decorate cupcakes: Tint fondant with green gel-paste food color (see page 299 for instructions), and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch. Using cookie cutters, cut out one 4 1/2-inch round and twelve 3 3/4-inch rounds. Divide 2 cups buttercream into two bowls; tint half yellow and half pale blue with gel-paste food colors. Transfer to pastry bags fitted with small plain tips (#3). Tint 1/4 cup buttercream red; transfer to a pastry bag fitted with a fine plain tip (#1). Spread cupcakes with a thin layer of plain buttercream, and transfer remaining untinted buttercream to a pastry bag fitted with another small plain tip (#2). Place a fondant round on top of each cupcake, pressing gently to adhere, and mold to fit smoothly.
  • To make the head, pipe two yellow dots for the eyes on top of jumbo cupcake, then pipe tiny white dots for pupils. Using a skewer or toothpick, poke two holes above eyes, and insert mini candy canes into holes for antennae. Use red buttercream to pipe the mouth. Pipe dots all over other half of cupcake, alternating between yellow and pale blue uttercreams. Continue to pipe yellow and blue dots all over remaining cupcakes, then pipe tiny white dots on top of each. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be stored up to 1 day at room temperature in airtight containers.
  • Arrange 12 standard cupcakes side by side in a curving line, with the jumbo cupcake at the front. Serve remaining cupcakes as desired.

CREEPING CATERPILLAR CUPCAKES



Creeping Caterpillar Cupcakes image

Provided by Food Network

Categories     dessert

Yield 24 cupcakes

Number Of Ingredients 11

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
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

Steps:

  • 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. Add 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 mix 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 antennae and legs. Place round candies for eyes and mouth. If desired, round candies can be placed on cupcakes for a spotted caterpillar.

CATERPILLAR CUPCAKES



Caterpillar Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Yield 12 caterpillar cupcakes

Number Of Ingredients 8

Black licorice spirals, such as Haribo (for the antennae)
Green-tinted fondant (for the antennae tips and caterpillar head and body)
24 yellow flat round sprinkles (for the eyes)
1 tablespoon semisweet chocolate chips, melted (for the pupils)
2 Go-To Chocolate Cupcakes
1 1/2 cups Chocolate American Buttercream
2/3 cup chocolate wafer cookies, ground in a food processor
Fondant grass, for garnish, if desired

Steps:

  • For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
  • For the head and body: Roll seven 1/2-inch balls of green fondant. Take one ball and attach a pair of antennae by sticking the licorice into it. With a small brush, dab a little water to moisten the top and attach 2 yellow sprinkles for eyes. Add pupils to the eyes by dipping a skewer into the melted chocolate and make small dots on the yellow sprinkles. Gently press the 6 remaining balls together to form the body of the caterpillar, and curve them to make it look wiggly. Moisten the top of an end ball and affix the caterpillar's head. Repeat to make 11 more caterpillars. Allow them to dry 20 minutes.
  • To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the cookie crumbs in a small bowl; invert the cupcakes into the crumbs and press gently to adhere. Top each cupcake with a caterpillar and press them gently into the "cookie dirt" to adhere. Garnish with fondant grass if desired.

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