1. food and drink
2. desserts and baking

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Fu
®
Favorites
®
Pillsbury People Celebrate More
with Funfetti Products!
®
®
Want to sprinkle a little fun into your life?
What’s Inside
Try our favorite Funfetti recipes and
Chocolate Fudge Cupcakes with
Peanut Butter Frosting
3
Cookie Pops
5
Funfetti Cookies with Vanilla
Flavored Frosting
7
Funfetti Chocolate-Dipped Cookies 9
Funfetti Banana Brownie Split
11
make every day special for your
family and friends. In any
season and for any event,
Funfetti products will make
Seasonal Favorites
your good times even more
memorable.
Lamb Cups
Stars & Stripes® Old Glory Cake
Enjoy!
TM
For more great recipes visit pillsburybaking.com
14
16
Funfetti Seasonal Cut-Out Cookies 18
Funfetti Brownie Cut-Outs
20
Easy Cut-Out Cookies
Funfetti Holiday Treats
©/TM/® The J.M. Smucker Company.
Pillsbury, Pillsbury BEST, the Barrelhead logo and the Doughboy character are trademarks of The Pillsbury Company, LLC, used under license.
22
24
Chocolate
Fudge
Cupcakes
with Peanut Butter
Frosting
3
Recipe
Chocolate
Fudge
Cupcakes
with Peanut Butter
Frosting
CUPCAKES
1 (19.5 oz.) package Pillsbury® Family Size
Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
1 1/2 cups semi-sweet chocolate chips
FROSTING
1 (15.6 oz.) can Pillsbury Funfetti®
Vanilla Flavored Frosting
3/4 cup Jif® Creamy Peanut Butter
Prep time: 15 minutes
Bake time: 20 minutes
Yield: 18 cupcakes
4
1 HEAT oven to 350°F. Position a rack in the
middle of the oven. Line 18 regular muffin
cups with paper cupcake liners.
2 COMBINE brownie mix, oil, water and
eggs in medium bowl until well blended. Fill
the muffin cups half full with brownie batter.
Place about 1 tablespoon chocolate chips in
the center of batter.
3 BAKE 18 to 20 minutes or until set. Cool
slightly. Remove from muffin pans and let
cool completely on wire racks.
4 STIR together frosting and peanut butter
in medium bowl. Spread over top of cooled
cupcakes. Using the container of candy bits
included with the frosting, decorate the top
of each cupcake.
Cookie
Pops
5
Recipe
Cookie
Pops
1 (17.5 oz.) package Pillsbury® Funfetti®
Sugar Cookie Mix
1/2 cup butter, softened
1 large egg
24 wooden craft sticks
Crisco® Original No-Stick Cooking Spray
Food coloring (optional)
1 (12 oz.) container Pillsbury Whipped
Supreme® Funfetti Vanilla Flavored
Frosting
OR 1 (16 oz.) container Pillsbury Creamy
Supreme® Vanilla Flavored Frosting
Red string licorice
Decorating sprinkles or candy bits
Prep time: 15 minutes
Bake time: 10 minutes
Yield: 2 dozen cookie pops
6
1 HEAT oven to 350°F. Combine cookie mix,
butter and egg in medium bowl. Mix with
spoon until evenly moistened. Using a heaping
tablespoon, shape into 24 balls about
1 1/2-inch in diameter. Insert wooden stick
into center of each ball. Place 3 inches apart
on baking sheet. Flatten to 2-inch circles
using the bottom of glass sprayed with no-stick
cooking spray.
2 BAKE 9 to 11 minutes or until light golden
brown. Cool 3 minutes on baking sheet. Cool
completely on cooling rack before holding
with stick.
3 ADD desired color to frosting. Frost and
decorate cooled cookies as desired using string
licorice, decorating sprinkles or candy bits.
TIP: Use red string licorice to make heart
shapes or smiley faces. For a smiley face, cut
one piece of string licorice for mouth and four
pieces for corners of smile and for eyes.
Funfetti
Cookies with
®
Vanilla Flavored
Frosting
7
Recipe
Funfetti
®
Cookies with
Vanilla Flavored
Frosting
1 (17.5 oz.) package Pillsbury® Funfetti
Sugar Cookie Mix
1/2 cup butter, softened
1 large egg
1 (13.5 oz.) can Pillsbury Easy Frost™
No-Fuss Vanilla Dream Flavored Frosting
Decorator sprinkles
Prep time: 20 minutes
Bake time: 10 minutes
Yield: 3 dozen cookies
8
1 PREPARE cookies as directed on
package using the butter and egg.
Bake and cool completely.
2 POINT five-star tip at a 45° angle
at the outer edge of cookie. Press
nozzle moving in a continuous circle
working toward the center. Release
and lift nozzle. Top with decorator
sprinkles.
Funfetti
ChocolateDipped
Cookies
®
9
Recipe
1 HEAT oven to 375°F. Combine cookie mix, butter and egg in medi-
Funfetti
ChocolateDipped
Cookies
®
1 (17.5 oz.) package
Pillsbury® Funfetti Sugar
Cookie Mix
1/2 cup butter, softened*
1 large egg
1 cup (6 oz.) semi-sweet
chocolate chips
1 tablespoon Crisco®
All-Vegetable Shortening
Decorator sprinkles or
chopped nuts
Prep time: 10 minutes
Bake time: 40 minutes
Yield: 4 dozen cookies
10
um bowl. Stir until soft dough forms. Drop by rounded teaspoonfuls
2 inches apart on cookie sheet.
2 BAKE 8 to 10 minutes or until edges are light golden brown. Cool
2 minutes on cookie sheet. Remove to wire rack to cool completely.
3 PLACE chocolate chips and shortening in microwave-safe bowl.
Microwave on HIGH 1 minute. Stir. Heat additional 10 to 15 seconds
until completely melted and smooth. Dip each cookie halfway into
melted chocolate. Place on wire rack. Decorate immediately with
sprinkles or chopped nuts.
TIP: *To soften butter: Heat unwrapped butter in microwave for
10 to 15 seconds.
VARIATIONS
FUNFETTI ORANGE COOKIES – Add 1 tablespoon grated
orange peel before mixing dough. Dip cooled cookies into melted
chocolate or drizzle with chocolate. For drizzle, use 1/2 cup chocolate chips and 1 1/2 teaspoons shortening. Pour into small heavy
duty resealable plastic bag. Cut small corner off bag. Drizzle over
cooled cookies.
FUNFETTI COCONUT CHERRY COOKIES – Add 1 teaspoon
almond extract and 1 tablespoon water before mixing dough. Stir
in 1 cup coconut and 1/2 cup chopped drained maraschino red and
green cherries. Top with piece of cherry before baking. Drizzle
or dip in chocolate, if desired.
Funfetti
®
Banana
Brownie
Split
11
Recipe
Funfetti
®
Banana
Brownie
Split
Crisco® Original No-Stick Cooking Spray
1 (19.4 oz.) package Pillsbury® Funfetti
Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 large eggs
Vanilla ice cream
Sliced bananas
Smucker’s® Hot Fudge Topping
Maraschino cherries
Prep time: 30 minutes
Bake time: 30 minutes
Yield: 12 servings
12
1 HEAT oven to 350°F. Line 13 x 9-inch pan
with foil. Coat with no-stick cooking spray.
Reserve candy bits for garnish.
2 PREPARE brownie mix according to
package directions using oil, water and
eggs. Spread in prepared pan. Bake 28 to
31 minutes. Cool completely. Freeze 30
minutes for easier handling.
3 REMOVE brownies from pan using edges
of foil. Peel foil from brownies. Cut out
brownie shapes with 2-inch cookie cutters.
4 SERVE brownie shapes in individual
bowls with ice cream and bananas. Warm
fudge topping according to package directions and drizzle over brownies. Sprinkle
with reserved candy bits. Top with cherries.
TM
Seasonal
Favorites
TM
TM
Lamb
Cups
14
Recipe
Lamb
Cups
1 HEAT oven to 350°F. Line 24 muffin cups with paper
baking cups. Prepare cake mix as directed on package
using the water, oil and eggs. Divide evenly into cups.
Bake as directed. Cool completely.
2 POINT tip of frosting can at outer edge of cupcake.
Press nozzle and make small circular motions, forming
rosettes until cupcake top is covered with frosting.
3 FORM ears by holding marshmallow flat-side up. Posi1 (18.9 oz.) package Pillsbury®
Funfetti® Cake Mix
1 cup water
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs
1 (13.5 oz.) can Pillsbury
Easy Frost™ No-Fuss Vanilla
Dream Flavored Frosting
24 large marshmallows
24 white jelly beans
24 pink jelly beans
Black food marker
Prep time: 30 minutes
Bake time: 20 minutes
Yield: 24 cupcakes
15
tion scissors about half way down side, cutting diagonally
upwards, towards top center of marshmallow. Repeat with
other side to make second ear and set the two ears aside.
Using the same marshmallow, turn other flat-side up. Cut
into this flat side toward other flat side, cutting about onethird of the way up the flat side of the marshmallow with
scissors to make the mouth. Place this mouth marshmallow on lower half of the top of frosted cupcake.
4 ARRANGE ears cut edges up, on either side of the
mouth marshmallow, facing slightly downward along side
of head. Pipe a frosting rosette just behind the mouth
marshmallow to form a topknot. Cut white jelly beans in
half lengthwise to make eyes. Mark pupils with black food
marker and place eyes into lower area of rosette. Dab a bit
of frosting onto a long edge of a pink jelly bean and attach
to the end of the mouth marshmallow to make the nose.
Repeat with remaining cupcakes.
Stars & Stripes
®
Old Glory
Cake
16
Recipe
Stars & Stripes®
Old Glory Cake
Crisco® Original No-Stick Cooking Spray
CAKE
1 (18.9 oz.) package Pillsbury® Funfetti®
Stars & Stripes Cake Mix
OR 1 (18.25 oz.) package Pillsbury
Moist Supreme® Classic White Cake Mix
1 cup water
1/3 cup Crisco Pure Vegetable Oil
3 large eggs
TOPPING
2 (8 oz.) packages cream cheese
1 (7 oz.) jar marshmallow creme
1 cup fresh blueberries
3 cups fresh red raspberries
Prep time: 30 minutes
Bake time: 20 minutes
Yield: 24 servings
17
1 HEAT oven to 350°F. Spray a 15 x 10 x
1-inch baking pan with no-stick cooking
spray. Prepare cake mix as directed on package, using water, oil and eggs. Pour batter
into prepared pan.
2 BAKE 20 to 25 minutes or until toothpick
inserted in center comes out clean. Cool in
pan 30 minutes or until completely cooled.
3 COMBINE cream cheese and marshmallow creme in medium bowl; beat until
smooth. Spread over cooled cake. Refrigerate
1 1/2 hours before decorating.
4 RINSE berries; pat dry with paper towels.
In upper left corner, arrange blueberries
in 5-inch square to make blue field of flag.
Starting and ending at edges of cake, arrange
7 horizontal rows of raspberries, leaving
white stripes between red stripes.
Funfetti Seasonal
®
Cut-Out
Cookies
18
Recipe
Funfetti
Seasonal
®
Cut-Out
Cookies
1 (17.5 oz.) package Pillsbury®
Funfetti Sugar Cookie Mix,
seasonal variety of choice
3 tablespoons Pillsbury BEST®
All Purpose Flour
1/2 cup butter, softened*
1 large egg
Pillsbury® Easy Frost™ No-Fuss
Frosting, seasonal variety of choice
Decorator sprinkles or colored sugar
Prep time: 30 minutes
Bake time: 10 minutes
Yield: 2 to 3 dozen cookies
19
1 HEAT oven to 375°F. Combine cookie mix, flour, butter
and egg in medium bowl. Stir until soft dough forms.
Roll dough on lightly floured surface to 1/4-inch thickness.
Cut out shapes with cookie cutters. Place 2 inches apart on
cookie sheet. Sprinkle with colored sugar, if desired.
2 BAKE 8 to 10 minutes or until edges are light golden
brown. Cool 2 minutes on cookie sheet. Remove to wire
rack to cool completely. Frost and decorate as desired.
TIP: *To soften butter: Heat unwrapped butter in
microwave 10 to 15 seconds.
VARIATIONS
HALLOWEEN – Use pumpkin-shaped cookie cutter.
Frost with Easy Frost Halloween Vanilla Flavored No Fuss
Frosting and decorate as desired.
HOLIDAY – Use tree-shaped or ornament-shaped
cookie cutter. Frost with Easy Frost Holiday Vanilla
Flavored No Fuss Frosting and decorate as desired.
VALENTINE’S – Use heart-shaped cookie cutter.
Frost with Easy Frost Valentine’s Vanilla Flavored
No Fuss Frosting and decorate as desired.
TIP: To write or to make fine lines with frosting,
remove the five-star tip and use the inside nozzle.
Place five-star tip back on can when finished.
Funfetti
®
Brownie Cut-Outs
20
Recipe
1 HEAT oven to 350°F. Line a 13 x 9-inch pan with foil, extend-
Funfetti
®
Brownie
Cut-Outs
Crisco® Original No-Stick
Cooking Spray
1 (19.4 oz.) package Pillsbury®
Funfetti Brownie Mix, seasonal
variety of choice
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 large eggs
1 (16 oz.) container Pillsbury
Creamy Supreme® Vanilla
Flavored Frosting
Food color, see variations at right
Prep time: 30 minutes
Bake time: 28 minutes
Yield: 12 to 16 brownies
21
ing foil over edges. Spray foil with no-stick cooking spray. Prepare
brownie mix as directed on package using oil, water and eggs.
Spread in prepared pan.
2 BAKE 28 to 31 minutes or until set. Cool completely. Cover with
foil. Freeze 30 minutes.
3 REMOVE brownies from pan by lifting with edges of foil. Place
on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch
cookie cutter. If brownies become too soft to cut easily, return to
freezer for 15 minutes. Remove excess crumbs with pastry brush.
4 ADD food color to frosting. Frost as desired. Sprinkle with candy bits.
VARIATIONS
HALLOWEEN – Use pumpkin-shaped cookie cutter. Tint
1/4 cup frosting with 1 drop red and 3 drops yellow food color to
make orange, or tint light green. Frost and decorate as desired.
Sprinkle with candy bits provided.
HOLIDAY – Use tree-shaped or ornament-shaped cookie cutter.
Tint frosting light green. Frost and decorate as desired. Sprinkle
with candy bits provided.
VALENTINE’S – Use heart-shaped cookie cutter. Tint frosting
pink using a few drops of red food color. Frost and decorate as
desired. Sprinkle with candy bits provided.
TIP: To decorate: Place 1/4 cup frosting in corner of resealable
plastic bag. Twist bag, pushing frosting to corner. Cut a small hole
off corner of bag. Squeeze frosting to decorate.
Easy
Cut-Out
Cookies
22
Recipe
Easy
Cut-Out
Cookies
1 (17.5 oz.) package Pillsbury®
Funfetti® Sugar Cookie Mix
3 tablespoons Pillsbury BEST®
All Purpose Flour
1/2 cup butter, softened*
1 large egg
Pillsbury Easy Frost™
No-Fuss Vanilla Dream
Flavored Frosting
OR Pillsbury Easy Frost
No-Fuss Decadent Chocolate
Fudge Flavored Frosting
Decorator sprinkles or
colored sugar
Prep time: 30 minutes
Bake time: 10 minutes
Yield: 4 to 5 dozen cookies
23
1 HEAT oven to 375°F. Combine cookie mix, flour, butter and
egg in medium bowl. Stir until soft dough forms. Roll dough on
lightly floured surface to 1/4-inch thickness. Cut out shapes with
cookie cutters. Place 2 inches apart on cookie sheet. Sprinkle
with colored sugar, if desired.
2 BAKE 8 to 10 minutes or until edges are light golden brown.
Cool 2 minutes on cookie sheet. Remove to wire rack to cool
completely. Frost and decorate as desired.
TIP: *To soften butter: Heat unwrapped butter in microwave
10 to 15 seconds.
VARIATIONS
CUT-OUT SANDWICH COOKIES – Prepare cookies as
directed in steps 1 and 2, then gently press multi-colored semisweet chocolate mini baking bits into half of the cookies. Bake
and cool as directed. Spread frosting on bottom side of plain
cookies; top with decorated cookies.
ORNAMENT COOKIES – Prepare cookies as directed above
using floured 2 1/2-inch to 3 1/2-inch desired shape cookie cutters. Using a plastic straw, make a hole 1/2-inch from the top of
each cookie. Bake and cool as directed, using a plastic straw to
reopen holes in cookies, if necessary. Thread with thin ribbon to
make an ornament.
TIP: *To tint dough: Add desired amount of food coloring,
work into dough until the color is fully blended.
Funfetti
®
Holiday
Treats
24
Recipe
Funfetti
®
Holiday
Treats
1 (17.5 oz.) package Pillsbury®
Funfetti Sugar Cookie Mix
6 tablespoons Pillsbury BEST®
All Purpose Flour
1/2 cup butter, softened*
1 large egg
Pillsbury Easy Frost™ No-Fuss
Vanilla Dream Flavored Frosting
OR Pillsbury Easy Frost No-Fuss
Decadent Chocolate Fudge Flavored
Frosting
Holiday decorator sprinkles
Prep time: 10 minutes
Bake time: 40 minutes
Yield: 4 dozen treats
25
1 HEAT oven to 375°F. Combine cookie mix, flour,
butter and egg in medium bowl. Stir until soft dough
forms. Divide dough into fourths. Shape each piece
of dough into long rope, 1/2-inch in diameter. Cut
into 2-inch pieces. Place 2 inches apart on cookie
sheets.
2 BAKE 8 to 10 minutes or until edges are light golden
brown. Cool 2 minutes on cookie sheet. Remove to
wire rack to cool completely. Frost by applying frosting
in a zig zag pattern. Decorate with holiday sprinkles.
TIP: *To soften butter: Heat unwrapped butter in
microwave 10 to 15 seconds.
VARIATION
FUNFETTI CRANBERRY NUT TREATS –
Stir in 1/2 cup dried cranberries, 1/2 cup white baking
chips and 1/2 cup chopped pecans before dividing
dough into fourths. After cutting into 2-inch pieces,
roll in 1 cup finely chopped pecans before baking.
Frost and decorate as above, if desired.