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Engagement Ring Mini Cupcakes

engagement ring mini cupcakes
Engagement Ring Mini Cupcakes
  • Prep 20 min
  • Total 60 min
  • Servings 58
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With a nod to the sapphire engagement ring, colourful rock candy embellishes these bite sized treats. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups icing sugar
3 to 4 tablespoons milk
Assorted coloured rock candy

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 58 mini muffin cups.
  • 2
    Make cake batter as directed on box. Divide batter evenly among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining batter until ready to use.
  • 3
    Bake 11 to 14 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4
    In small bowl, stir icing sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time, until desired spreading consistency. Frost cupcakes. Top with rock candy pieces. Store loosely covered.

Expert Tips

  • Using a scoop makes spooning cupcake batter quick, less messy and also ensures cupcakes will be the same size. Use a #70 or small-sized spring-loaded ice cream scoop that is equal to about 1 tablespoon.
  • If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

Nutrition Facts

Serving Size: 58
Calories
70
% Daily Value
Total Fat
1.5
Saturated Fat
0
Trans Fat
0
Cholesterol
0
Sodium
60
Dietary Fiber
0
Sugars
9
Protein
0
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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