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FareShare Gazette Recipes -- March 2012 - B's


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Brown Bear Cupcakes

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* Exported from MasterCook *

Brown Bear Cupcakes

Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories : Volume 15-03 Mar 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box chocolate cake mix
3 cans chocolate icing (not whipped), or your own recipe
12 chocolate donut holes
12 ounces toasted coconut
1 pound chocolate candies, assorted
1 package candy eyes
1 tube gold or orange decorating icing with a small decorating tip.

You will need to buy brown, toasted coconut for fur, and chocolates or
other candies to be used for ears, eyes, noses, lower paws and front
paws. We found the coconut, mini buckeyes and mini peanut butter cups at
a Pennsylvania Dutch Market near where we live. Any market that sells
bulk candies should have something you can use. I found candy eyes
(white disks, with black centers) at a chain craft/hobby store. If you
can't find these, you can use white decorating icing for the eyes. Use
your imagination when looking for the right candies.

Photos of my finished bears are at:

Prepare 2 6-hole muffin pans with large paper liners.

Using a package of good, moist chocolate cake mix, bake 12 cupcakes as
per instructions on the box. Remove from pans and cool on a wire rack.

Make a double batch of chocolate buttercream icing, or use canned
chocolate icing.

Working on one cupcake at a time, cover the cupcake with icing, then
press a donut hole onto the highest end of the cupcake. Pull icing up
around the donut hole, securing it in place. It is not necessary to
completely cover the donut hole at this time. When all 12 cupcakes have
been completed to this step, place on a cookie sheet or baking pan and
refrigerate for about 15 - 20 minutes.

Organize the candies to be used for trim. Place toasted coconut in a pie
plate. Remove the cupcakes from the refrigerator and continue
decorating, working on one cupcake at a time. Cover the entire cupcake
and donut hole "head" with fresh icing. Dip or roll in coconut, using
your hand as necessary to cover the entire cupcake and donut hole.

Using a little more icing on each candy piece, place pieces for ears,
nose, lower and front paws. I used the mini buckeyes for the ears and
noses, placing the open sides forward. I also used the buckeyes for the
front paws, but placed the bottoms forward. I used the mini peanut
butter cups for the lower paws. The eyes were placed above the nose,
again with a little icing on the backs to hold them in place. Note how
the bear "comes alive" when the eyes are in place :}.... Sprinkle more
coconut any place that the icing is showing around the candy pieces.
Place each one in the refrigerator before starting the next one.

When all 12 have been through this step, remove from refrigerator and,
using gold or orange decorating icing, place 3 "claws" on the front paws
and a "pad" on the rear paws. When completed, place in a cool location
until ready to serve.

Note: I made these for our granddaughter's birthday in March 2012. Oh by
the way, she just turned 22 years old and will be graduating from
Juniata College in May.

Contributed to the FareShare Gazette by Art; 5 March 2012.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 296 Calories; 18g Fat (51.1% calories from 
fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 257mg 
Sodium. Exchanges: 1 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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