| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

No grilling required for these dessert kabobs! Simply skewer frosted miniature cupcakes together with red, ripe strawberries and fluffy marshmallows for a fun dessert perfect for outdoor entertaining!

Mini Cocoa Cupcake Kabobs

1 cup granulated sugar
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Lickety-Split Cocoa Frosting (recipe follows)
Blue sprinkles or sugar nonpareils and/or decorating frosting
Wooden skewers
Marshmallows
Strawberries

1. Heat oven to 350°F. Spray small muffin cups (1 3/4-inches in diameter) with vegetable cooking spray.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
3. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.
4. Bake 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely.
5. Frost with Lickety-Split Cocoa Frosting.
6. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers.

Makes about 4 dozen cupcakes.*

* Number of kabobs will be determined by length of skewer used and number of cupcakes, marshmallows and strawberries placed on each skewer.

Lickety-Split Cocoa Frosting:

 

3 tablespoons butter or margarine, softened
1/4 cup HERSHEY'S Cocoa
1 1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

1. Beat butter in small bowl until creamy.
2. Add remaining ingredients; beat until smooth and of desired consistency.

Makes about 1 cup frosting.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

||| Save this Recipe on Delicious |||