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Make a holiday forest of sparkling trees by frosting sugar cones and placing them on cupcakes.
Heat oven to 350ºF. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients in bowl except chocolate chips; beat at medium speed until well mixed. Stir in mini chocolate chips, if desired.
Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely. (Set 12 cupcakes aside for another use.)
Combine powdered sugar, 1/2 cup butter and vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding corn syrup and enough half & half for desired spreading consistency. Divide frosting in half. Frost 12 cupcakes with white frosting.
Tint remaining half of frosting with green food color, as desired; beat at medium speed until smooth. Place sanding sugar in wide shallow bowl.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3671
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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