In the Kitchen: Baby Shower Rattler Cupcakes
Peach Champagne Punch
(11.5 ounce) cans peach nectar
(6 ounce) can frozen orange juice concentrate
cup lemon juice
cup peach brandy
(32 fluid ounce) bottle carbonated water
(750 milliliter) bottles champagne
all ingredients. In a large punch bowl combine peach nectar, concentrated
orange juice, lemon juice, brandy and grenadine. Mix well and pour in the
carbonated water and champagne.
1 box cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
· 1 container vanilla or creamy white frosting
· colored decorating icings (from 4.25-oz
· candy sprinkles
· 8 yards pastel satin or curling ribbon
· 24 paper lollipop sticks (4 1/2 inch)
· 24 small gumdrops
#1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup
in each of 24 regular-size muffin cups. Make and bake cake mix as directed on
box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack.
Cool completely, about 30 minutes.
#2 Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with colored
icings. Decorate as desired with candy sprinkles.
#3 With toothpick, 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 sides of cupcakes, just below frosting, to form rattles. Store
Saturday, August 3 2013, 03:42 PM CDT