Pirate Treasure Chest
- Cook Time: 17 - 23 minutes
- Servings: 24
- Course: Dessert
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- 1 package (18.25 ounces) chocolate cake mix
- 1 container (16 ounces) plus
- 1 cup vanilla frosting
- Red and yellow food coloring
- 1 cup crushed vanilla wafers
- 48 chocolate treasure chest-shaped candies
- 3 tablespoons yellow sprinkles
- 24 green spice drops
- 1 roll red fruit leather
- 12 banana shaped candies, halved
- 1 tube (4.25 ounces) black decorating frosting
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (17 to 23 minutes). Cool.
MAKE AND ASSEMBLE the treasure chests: 1.Tint 1/4 cup each vanilla frosting yellow and red. Spoon each color into a separate zipper bag. 2.Snip a very small corner from each bag. Pipe 2 red lines on top (rounded side) of 24 of the chocolates as the bands of the chest. 3.Pipe a dollop of yellow frosting on the flat side of the remaining 24 chocolates and top with the yellow sprinkles to make the gold.
MAKE AND ASSEMBLE the parrots: 1.Cut the wings and the tail feathers from the red fruit leather. 2.Make small slices in the green spice drop and insert the wings and the tail pieces of fruit leather to make the parrot. 3.Pipe a small dot of yellow frosting and attach the piece of banana candy as the beak. 4.Pipe the eyes with the black decorating frosting.
SPREAD the tops of the cupcakes with the remaining vanilla frosting and make smooth.
DIP the tops into the vanilla wafer crumbs to look like sand.
PRESS the chocolates with the yellow frosting on top of the cupcakes. Add the other chocolates, flat side down to complete the treasure chests.
PIPE dots of yellow frosting on the treasure chests to secure the parrots on top. Pipe yellow feet on the parrots with the remaining yellow frosting.
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