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Cupcakes

Critter Faces

Hello Cupcake Recipe shared by:
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Squirrels, Raccoons and Foxes, oh my! Invite these woodland creatures to your next party and they probably won’t stay around for long! | Buy on Amazon

  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 30 Minutes
  • Servings:
  • Difficulty: Worth the Effort
  • Rating:

Ingredients


Baking Instructions

  1. Raccoon
  2. Tint the dark chocolate frosting black with the food coloring and spoon into a plastic bag. Spoon 1⁄2 cup of the vanilla frosting into a plastic bag. Tint the remaining vanilla frosting gray with the black food coloring, don’t completely blend the frosting. Spoon the gray frosting into a plastic bag. Press out the excess air and seal the bags.
  3. Place the black sugar in a small bowl. Cut 12 of the mini marshmallows in half on the diagonal and let them fall into the bowl with the sugar. Toss to coat the sticky part with the sugar.
  4. Snip a small corner from each of the bags with the frosting. Pipe a small dot of the gray frosting near the bottom third of the cupcake and place a mini marshmallow, crosswise on the frosting to secure. Pipe 2 dots of gray frosting on the opposite edge, and press the sugared marshmallows in the frosting as the ears.
  5. Using the grey frosting pipe along the outer edge of the cupcake leaving the bottom blank for the vanilla frosting chin area. Pipe up along the marshmallow ears. Continue piping on top of the cupcake in overlapping rows to completely cover the top 3⁄4 of the cupcake. Pipe up to the tip of the marshmallow muzzle. Pipe the vanilla frosting, starting along the edge of the cupcake and working up to cover the remaining cupcake. Add a jellybean for the nose.
  6. Pipe small spikes of black frosting where the eyes will go. Add the mini brown candies as the eyes and a dot of vanilla frosting as the sparkle. Repeat with the remaining frosting and candies.
  7. Squirrel
  8. Spoon the chocolate frosting into a plastic bag. Spoon 1⁄4 cup of the vanilla frosting into a plastic bag. Press out the excess air and seal the bags. Tint the remaining vanilla frosting light gray with the black food coloring. Spoon 3⁄4 cup of the gray frosting into a plastic bag. Press out the excess air and seal the bag.
  9. Place the pink sugar in a small bowl. Cut 12 of the mini marshmallows in half on the diagonal and let them fall into the bowl with the sugar. Toss to coat the sticky part with the sugar.
  10. Snip a small corner from each of the bags. Pipe a small dot of the gray frosting near the bottom third of the cupcake. Place a marshmallow, on it’s side in the frosting to secure. Spread the remaining gray frosting over the cupcakes and marshmallow to cover and make smooth.
  11. Press 2 of the cut marshmallows at the top edge of frosted cupcake, sugared side facing away from cupcake as the ears. Press 2 of the brown candies on either side of the marshmallow muzzle as the eyes.
  12. Pipe a short line of the chocolate frosting starting at the tip of the marshmallow muzzle to make the mouth. Add a jellybean for a nose.
  13. Pipe small spikes of gray frosting on either side of the edge of the cupcake for fur. Pipe lines of the gray frosting over the white part of the marshmallow ears to cover. Pipe a line of gray frosting above the top of the candy eye. Pipe some of the vanilla frosting as the chin tuft and the white highlight in the eyes. Repeat with the remaining cupcakes and frosting.
  14. Red Fox
  15. Spoon 1 cup of the vanilla frosting into a plastic bag. Tint the remaining vanilla frosting burnt orange with the orange food coloring and the cocoa powder. Spoon the orange frosting into several plastic bags. Press out the excess air and seal the bags.
  16. Snip a small corner from each of the bags with the frosting. Pipe a small dot of the orange frosting near the bottom third of the cupcake and place a mini marshmallow, crosswise on the frosting to secure. Pipe 2 dots of orange frosting on the opposite edge, and press the sugared marshmallows in the frosting as the ears.
  17. Using the orange frosting, pipe along the outer edge of the cupcake leaving the bottom blank for the vanilla frosting chin area. Pipe up along the marshmallow ears. Continue piping on top of the cupcake in overlapping rows to completely cover the top 3⁄4 of the cupcake. Pipe up to the tip of the marshmallow muzzle. Pipe the vanilla frosting, starting along the edge of the cupcake and working up to cover the remaining cupcake. Add a jellybean for the nose.
  18. Add the mini brown candies as the eyes and a dot of vanilla frosting as the sparkle. Repeat with the remaining frosting and candies.
  19. Skunk
  20. Spoon the vanilla frosting into a plastic bag. Tint the chocolate frosting black with the black food coloring. Spoon the black frosting into several plastic bags. Press out the excess air and seal the bags.
  21. Snip a small corner from each of the bags with the frosting. Pipe a small dot of the black frosting near the bottom third of the cupcake and place a mini marshmallow, crosswise on the frosting to secure. Pipe 2 dots of black frosting on the opposite edge, and press the mint chocolate candies in the frosting as the ears.
  22. Starting from in between the ears, pipe the vanilla frosting from the outer edge of the cupcake, in overlapping rows, to make the white stripe to the tip of the marshmallow muzzle. Use the black frosting starting at the outer edge and pipe concentric circles, as well as over the mint ears, to cover the cupcake. Add a pink jellybean for the nose.

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Tips

Carnation Milk

Carnation Milk

My fave cheesecake calls for one tin Carnation milk. If you refrigerate the tin OVERNIGHT it will double in volume when whipped. Enjoy Gini


Using a yard sale baking Pan

Using a yard sale baking Pan

I found a pair of Duncan Hines Tiara Desserts pans at a local yard sale. I bought them both for a buck! When baking pans like this have been cleaned a little too aggressively, the non-stick surface is usually worn off. The easiest way to restore functionality is to wipe the pan down with canola oil and put it into the oven at 325 degrees. Let it sit and bake for about 15 minutes. Then turn the oven off and let the pan cool in place. From then on, your pan will release like it was new!





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