Caterpillar Cupcake | Recipes

Caterpillar Cupcake

(6) Ratings:
Prep Time:
Baking Time:
Makes:6 cupcakes or 20 mini cupcakes
Freezing:excellent, undecorated

Get the whole family to help make these crawly cupcakes. Decorate them together with your favourite candies for a unique treat that’s one of a kind.

Ingredients

Cupcakes

¼ cup 50mL Crisco® All Vegetable Shortening
2/3 cup 150mL granulated sugar
1 egg
1 tsp 5mL vanilla extract
¾ cup 175mL Robin Hood® Original All Purpose Flour
½ tsp 2mL baking powder
Pinch salt
1/3 cup 75mL Carnation® Regular, 2% or Fat Free Evaporated Milk

Vanilla Icing

¼ cup 50mL Crisco All Vegetable Shortening
3 cups 750mL icing sugar
¼ cup 50mL Carnation Regular, 2% or Fat Free Evaporated Milk
½ tsp 2mL vanilla extract

Decorative Toppings

6 tbsp coloured sugar
24 inches string licorice
24 fruit ‘O’ cereal for legs
Mini dot candies, , mini fruit slices, etc. (optional)

Directions

  1. Preheat oven to 350°F (180°C). Line cupcake pan with paper liners.
  2. Cupcakes: Beat shortening and sugar until light. Add egg and vanilla. Beat well.
  3. Combine flour, baking powder and salt in a separate bowl. Stir with a fork. Add half the flour mixture to the wet ingredients. Add evaporated milk and then the remaining dry ingredients. Use an ice cream scoop to place batter into six cupcake papers.
  4. Tip

    Have your kids place the dry ingredients in the bowl and gently stir to combine them. Do they know why you mix them together? It’s so the baking powder gets mixed properly through the flour. Otherwise, you could get a blob of baking powder in your cupcake!

    Tip

    Want your cake to turn out nice and moist? Let your kids add the ingredients and make sure they follow the order. It’s important to start the wet mixture with ½ of the dry ingredients, then add the milk and finish with the remaining dry ingredients.

  5. Bake in a preheated oven, 20 to 25 minutes for large cupcakes or 15 minutes for minis, or until a toothpick inserted into center of cupcake comes out clean. Cool in pan 10 minutes before removing. Cool cupcakes on wire rack before decorating.
  6. Icing: Place shortening, 1 ½ cups (375mL) icing sugar, evaporated milk and vanilla in a bowl. Mix with hand held mixer.
  7. Beat for 5 minutes. Add remaining icing sugar ½ cup (125mL) at a time, beating for ½ minute each addition.
  8. Decorating Ideas: Spread a heaping tablespoon (15mL) of icing on top of six large or six mini cupcakes. Reserve one for the head. Decorate the body with decorative sugar sprinkled in a pattern. Put on spots with mini dot candy. Decorate the head with eyes from gummy candy, dot candy, mints, etc. For the mouth, use mini fruit slices or fruit “O “cereal, etc. Use licorice strings or pretzels for the legs and antennae. The moist icing will hold the decorations. Allow to dry.

Tips

  • Add a few drops of yellow or green food colouring to tint icing.

Comments & Photos

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