Hanukkah Dreidel Cupcakes

Name: Hanukkah Dreidel Cupcakes
Prep time: 55 min
Total time: 1 h 50 min
Yield: 24
Ingredients: 2 3/4 cups Gold Medal™ all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup vegetable shortening; 1 2/3 cups granulated sugar; 5 egg whites; 2 1/2 teaspoons vanilla; 1 cup milk; 1 container Yoplait® Original French Vanilla Low Fat Yogurt; 6 cups powdered sugar; 2/3 cup butter, softened; 1 tablespoon vanilla; 3 to 4 tablespoons milk; 24 caramels, unwrapped; 12 pretzel sticks, cut in half; 24 white and chocolate-striped candy drops or pieces, unwrapped; Betty Crocker™ blue decorating icing

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Betty Crocker Kitchens

Updated Nov 21, 2023

Hanukkah Dreidel Cupcakes

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Prep Time 55 min
Total 1 hr 50 min
Servings 24
Ingredients 17

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Ingredients

Cupcakes

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
1 cup milk
1 container Yoplait® Original French Vanilla Low Fat Yogurt

Vanilla Buttercream

6 cups powdered sugar
2/3 cup butter, softened
1 tablespoon vanilla
3 to 4 tablespoons milk

Decorations

24 caramels, unwrapped
12 pretzel sticks, cut in half
24 white and chocolate-striped candy drops or pieces, unwrapped
Betty Crocker™ blue decorating icing

Make With

Gold Medal Flour

Instructions

Step
1

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 cup of the milk with the yogurt, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each about 2/3 full.
Step
2

Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool.
Step
3

In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in 1 tablespoon vanilla and 3 tablespoons of the milk. Gradually beat in just enough remaining milk, teaspoon at a time, until frosting is smooth and spreadable. Reserve 1 tablespoon frosting for decorating. Frost cupcakes with remaining frosting. Sprinkle with blue decorator sugar.
Step
4

In small microwavable bowl, microwave 6 caramels uncovered on High 5 to 10 seconds or just until slightly softened. Poke 1 pretzel half into each softened caramel to look like top of dreidel. Repeat with remaining caramels and pretzels. Attach chocolate to bottom of each caramel with small amount of reserved frosting. Use blue icing to make decorations on 3 sides of dreidels. Place 1 dreidel on each frosted cupcake.

Nutrition

350 Calories

12g Total Fat

3g Protein

57g Total Carbohydrate

45g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 350

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 5g; 25%

Trans Fat: 1 1/2g

Cholesterol: 15mg; 5%

Sodium: 170mg; 7%

Potassium: 60mg; 2%

Total Carbohydrate: 57g; 19%

Dietary Fiber: 0g; 0%

Sugars: 45g

Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;