drop food coloring (1 drop each color, yellow & green)
pastel candy sprinkles
yards pastel curling ribbon, if desired (1/4 inch)
paper lollipop sticks (4 1/2 inch)
Serving Size: 1 (103) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 117 g33 %
Total Fat 13.1 g20 %
Saturated Fat 4.4 g21 %
Cholesterol 12.6 mg
Sodium 227.6 mg
Dietary Fiber 0.6 g2 %
Sugars 47 g187 %
Protein 1.9 g
Heat oven to 350 for shiny metal pans or 325 for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.
In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend: add green food color to other bowl and stir to blend.
Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.