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Back to Recipe List	* 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: http://www.fareshare.net/bear_cupcakes.html 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. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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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