I spotted these cute little candy presents while I was in line at the check-out in the grocery store today. I thumbed through the magazine and saw it was two very simple ingredients – Starburst and Fruit Roll-Ups. So, I got out of line and got the candies. My son and I spent the afternoon making these little presents. He unwrapped the candies and made his own little version of bows by balling up some of the Fruit-Roll Up.
Yield: Serves 4
2 cups boiling water
1 cup unsweetened cocoa powder
1 cup butter, at room temperature
2 1/4 cups sugar
4 eggs
2 teaspoons vanilla extract
2 3/4 cups ap flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Easy Buttercream Frosting Recipe
4 oz butter, at room temperature
4 oz vegetable shortening
1 lb powdered sugar
2 – 3 tablespoons milk
1 teaspoon vanilla extract
Additional Ingredients
Starburst Candies
Fruit Roll-Ups- Cut in strips for the ribbon
Silver Sugar Crystals
For Cupcakes
1. Preheat oven to 375 degrees. In a large bowl, add boiling water and cocoa powder. Mix to combine, then let cool.
2. In stand mixer, add butter and sugar. Cream until light and fluffy. Add eggs, one at a time, until incorporated. In another bowl, sift together flour, baking powder, baking soda and salt. In stand mixer add cocoa powder and water and mix. Then add flour mixture and vanilla extract to stand mixer bowl. Mix well until batter is smooth, scrapping down sides. (Batter will be runny.)
3. Pour batter into cupcake pan and bake for 20 – 25 minutes, or until cupcakes pass the toothpick test.
For Frosting
1. While cupcakes are cooling, add vegetable shortening and butter to stand mixer. With the whisk attachment, whisk until well combined. Add powdered sugar with mixer on low. Mix until everything starts to look grainy.
2. Add vanilla extract. Add milk, a tablespoon at a time, until frosting is the desired consistency. Whip on high until light and fluffy.
For presents
1. Cut fruit roll-ups in narrow strips and use to wrap Starburst candies.
Makes 30 cupcakes.
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