Scooby Doo Paw Print Cupcakes Recipes

Steps:

• Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes. Cool completely.
• Unroll and remove paper from Betty Crocker Fruit Roll-Ups snacks. Cut pieces to make 8-inch long by 1/2-inch wide strips. Spread small amount of frosting on fruit snack strips; wrap 1 around cupcake, and attach to cupcake liner.
• Cut out 1 1/4-inch square from yellow portion of Sizzlin' Red/Yellow Fruit Roll-Ups snacks. Cut out 1-inch square from blue portion of Blazin' Blue/Green Fruit Roll-Ups snacks; attach to yellow square using small amount of frosting. Cut letters S and D from the yellow portion of fruit snacks and attach to square using water.Turn cupcakes upside down, and attach to fruit strip on cupcake liner using small amount of frosting.
• Using small kitchen scissors, carefully cut out circle from bottom of cupcake liner, leaving about 1/4 inch for top edge of dog bowl. Scoop out small amount of cake from each cupcake. Fill with about 5 Scooby Doo snacks. Repeat for remaining cupcakes.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes. Cool completely and frost.
• Unroll and remove paper from Betty Crocker Fruit Roll-Ups snacks labeled Blazin' Blue/Green. To make paw prints, use small kitchen scissors to cut out from blue portion of Fruit Roll-Ups for "pad" area of foot about 1 1/4 inches wide and 1 inch long; place on cupcake. Place 4 Betty Crocker Fruit Gushers snacks on each cupcake to look like toes of paw print.
• To create "Scooby-Doo™" cupcakes with the letters S and D, unroll and remove paper from Fruit Roll-Ups snacks labeled Sizzlin' Red/Yellow and Blazin' Blue/Green. Cut out yellow square and top with slightly smaller blue square and place on frosted cupcakes. Using small kitchen scissors, cut out letters S and D from yellow portion of Fruit Roll-Ups to place on top of square on cupcake; attach with small amount of water.

Steps:

• bake cupcakes as directed and cool.
• frost with white frosting
• Top each cupcake with a small mint patty and 3 junior mints.

Steps:

• Line 2 12-cup cupcake tins with brown cupcake liners. Divide the cupcake batter between the cups and bake according to the package instructions. Let cool completely.
• In a large bowl, use an electric hand mixer on medium speed to cream the butter until smooth, but not fluffy. Add the milk, vanilla, and salt and beat to incorporate.
• Sift in the powdered sugar. Beat until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting evenly between 2 medium bowls (you should have a little over 3 cups (345 G) of frosting per bowl).
• To one bowl, add the golden yellow food coloring and stir to combine. To the other bowl, add the cooled melted chocolate and cocoa powder. Stir to combine.
• On a large tray, arrange the cupcakes in the shape of a lion's paw: From the bottom, make a small arc with 4 cupcakes. Place 1 cupcake on the top center of the arc. Add 5 more cupcakes in a small arc over the bottom cupcakes. Next, make an arc of 6 cupcakes, and finally arrange the remaining 8 cupcakes in a larger arc over all of the cupcakes.
• Dollop the yellow frosting onto each cupcake. Carefully spread the frosting, filling in the spaces between the cupcakes. Try to push the frosting out from the center to make crisp lines on the outer edges. Smooth the top.
• Fit a piping bag fitted with a medium star piping tip, then fill with the chocolate frosting. With an up and down motion, pipe the outline of a paw onto the cupcakes, starting with the bottom pad of the paw, then continuing with 4 smaller pads. Fill in each outline.
• Enjoy!