winter shock cupcakes
(1 rating)
Makes 20 cupcakes which is one a piece for 20 people or 2 a piece for 10 people. You can try this recipe with various cake mixes, and/or gelatins. I did not use sugar free for the Cranberry gelatin as I could not find it in the sugar free. Also the oil does not have to be canola that is a personal choice. the whipping cream can be replaced with plain milk or butter milk. The Coconut I used was Birdseye from the frozen section, but the packaged sweetened coconut flakes will also work. Finally if you prefer cake to cupcakes, this is fine just follow the cooking temp and time instructions on your cake box.
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(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
25 Min
Ingredients For winter shock cupcakes
- CAKE
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1 boxbetty crocker carrot cake mix
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1 cwater
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1/2 ccanola oil
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3eggs
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30cranberries, fresh
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1 cpecans, in pieces
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1 boxsugar free orange gelatin
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1 boxsugar free black cherry gelatin
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1 boxcranberry gelatin
- ICEING
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1/4 ptwhipping cream
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1/4 cbutter crisco
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1 1/4 cpowdered sugar
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1/2 cpecans, in pieces
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15cranberries
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1 boxsugar free orange gelatin
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1 boxsugar free black cherry gelatin
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1/4 ccoconut flakes
How To Make winter shock cupcakes
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1For the cake: Preheat oven to 325%. Prepare a cupcake pan with paper liners or non stick baking spray. Mix all the ingredients together on low speed until moist, about 30 to 45 seconds go over the inside of the mixing bowl with a rubber spatula until all the mix is down in the center area of the bowl, beat at medium speed for 2 minutes. Laddle batter into cupcake papers in prepared cupcake pan. Cook for 22 minutes let cool for several minutes before icing.
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2For Icing: Mix all ingredients together until thick. Set aside until ready to ice cupcakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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