Recipes and Cooking Beach Party Cupcakes 4.3 (11) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 90 mins Servings: 24 Yield: 24 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 2 16 ounce can vanilla frosting Blue food coloring 24 2.5 inch cupcakes in paper bake cups (any flavor) 2 0.75 ounce tub blue decorating gel ⅔ cup finely crushed vanilla wafers (16 cookies) 2 plain doughnut holes 3 - 4 rolls assorted flavors rolled fruit leather 2 peanut-shape peanut butter sandwich cookies Licorice laces, cut into small pieces 1 fruit-flavored ring-shape jelly candies Directions Place 1/4 cup of the frosting in a small microwave-safe bowl; set aside. Tint half of the remaining frosting with blue food coloring. Frost half of the cupcakes with blue frosting. Use blue gel to pipe waves onto blue frosted cupcakes. Frost the remaining cupcakes with white frosting; sprinkle white cupcakes generously with crushed vanilla wafers to resemble sand; set aside. For beach balls, microwave the 1/4 cup frosting on 100 percent power (high) for 10 to 20 seconds or until melted. With a fork, dip doughnut holes into melted frosting, turning to coat. Place on waxed paper; let dry. For panels on the beach balls, unroll fruit leather and cut eight 3x1/2-inch rectangles, tapering short ends to a point. Place four strips on each coated doughnut hole to look like beach balls. Set aside until set. For beach towels, unroll and cut the remaining fruit leather into 3x2-inch rectangles. If desired, cut fringe at the short ends of rectangles. Roll up the rectangles so they resemble towels. For flip-flops, separate peanut butter sandwich cookies; scrape off filling. Use filling to attach two short pieces of licorice lace on smooth sides of peanut butter cookies to look like flip-flops. Arrange beach balls, beach towels, flip-flops, and ring-shape jelly candies on platter with cupcakes. Makes 24 (2-1/2-inch) cupcakes. Print Nutrition Facts (per serving) 380 Calories 15g Fat 59g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 380 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 43mg 14% Sodium 235mg 10% Total Carbohydrate 59g 21% Total Sugars 44g Protein 3g Vitamin C 3mg 15% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 70mg 1% Folate, total 28.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.