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Carousel Cupcakes

  • 1 box cake mix (any flavor)
  • 1 can prepared white frosting mix
  • 1 or 2 cans colored decorator icing (with squirt top)
  • 1 9-ounce box animal cookies (Or 4 small boxes)
  • 1 container hors d'oeuvre toothpicks
  • 24 to 28 small suckers
  • 48 baking cups (preferably foil muffin tins)
  • 1 or 2 types cake decors (optional)
Preparation Instructions

Prepare cake mix according to directions on box. Fill cupcake baking tins about 2/3rd full. Bake 15-20 minutes or according to package directions. Let cupcakes cool for at least an hour. (The icing will not stay as firm if cupcakes are warm.)

The cupcakes should only rise to the top of the baking tin or a little below the top. If they are too full, the decorating is more difficult.

While the cupcakes arc cooling, trim 24 baking tins about ¼ inch from the bottom, to make the top of the carousel. A hole should be punched with scissors, ice-pick or paper puncher, in the center of the trimmed. baking tin. (Paper baking cups may be used, but the foil muffin tins give better support.)

When the cupcakes are thoroughly cool, ice them with white canned frosting. (You're own white powdered sugar icing may be used also.)

The cupcakes can then be sprinkled with sugar crystals, if desired, to add more color. Then take the colored canned-icing and squirt four star-mounds around the edge of the cupcake to support the animal cookies.

Let the icing set for a few minutes to get firm. For extra effectiveness, the animal cookies can be decorated with the canned icing, also. Next, set an animal cookie behind each icing-star, and put different colored hors d'oeuvre toothpicks behind each cookie. On the trimmed baking cup or tin, squirt a little icing around the hole in the center to support the sucker. Put the sucker-stick through the hole and hold it firm for a few seconds.

Set the baking tin on top of the toothpicks and press the sucker-stick in the center of the cupcake, forming the top of the carousel.

If desired, the sucker and top of the baking tin may then be decorated with the canned icing. However, if paper baking cups are being used, they will not support the weight of the extra icing on top. (The foil muffin tins will.) You may also use sugar crystals, silver dragees or any assorted cake decorators for added attraction.

Contributed by Mrs. Glenn Buettner, 1974

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