Kitty Cat Cupcakes

Name: Kitty Cat Cupcakes
Ingredients: 2/3 cup shortening; 1-3/4 cups sugar, divided; 4 eggs,; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup orange juice; 1 cup sweetened shredded coconut; 1-1/4 cups sugar; 1/4 cup water; 1/4 cup light corn syrup; 1/8 teaspoon salt; 1 egg white; 1/2 cup miniature marshmallows (about 50); 1/2 teaspoons vanilla extract; Assorted M&M's; 1 piece red shoestring licorice, cut into 3/4-inch pieces; Chocolate sprinkles; About 9 vanilla wafers; 2 cups sweetened shredded coconut, toasted

20 ingredients

5 steps

Ingredients

2/3 cup shortening
1-3/4 cups sugar, divided
4 eggs,
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
1 cup sweetened shredded coconut
1-1/4 cups sugar
1/4 cup water
1/4 cup light corn syrup
1/8 teaspoon salt
1 egg white
1/2 cup miniature marshmallows (about 50)
1/2 teaspoons vanilla extract
Assorted M&M's
1 piece red shoestring licorice, cut into 3/4-inch pieces
Chocolate sprinkles
About 9 vanilla wafers
2 cups sweetened shredded coconut, toasted

Directions

1

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition.
2

In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut.
3

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes.
5

Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving.