Jolly Snowman Cupcakes

These cute snowman cupcakes are sure to bring smiles at any winter holiday party. ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ golden cake mix

Water, vegetable oil and eggs called for on cake mix box

1/4 cup green, red and white candy sprinkles

1 container Betty Crocker™ Creamy Deluxe™ vanilla frosting

Blue, green, red and brown gel food colours

48 candy eyeballs

1 candied orange slice or large orange gumdrop, flattened, cut into 24 small triangles

3 teaspoons white candy sprinkles

24 miniature marshmallows

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for 24 cupcakes. Stir in 1/4 cup candy sprinkles. Divide batter evenly among muffin cups (about two-thirds full).
2

Bake 14 to 19 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3

Place 1/4 cup frosting each in 3 small bowls, and tint 1 bowl blue, 1 bowl green, and 1 bowl red with food colours. Place 1 tablespoon vanilla frosting in small bowl, and tint brown with food colour to desired colour. Spoon brown coloured frosting into small resealable food-storage plastic bag; partially seal bag, and set aside.
4

On each cupcake, spread 2 teaspoons of the remaining vanilla frosting to cover two-thirds of cupcake; place 2 candy eyeballs, and 1 orange triangle for nose. Cut off tiny corner of brown frosting bag, and squeeze bag to pipe a half circle under nose for a smile. For hat, spread generous teaspoon of blue frosting on cupcake, and immediately sprinkle with white sprinkles on coloured edge to make brim. Place 1 marshmallow for pom pom. Repeat frosting for hat and sprinkles with remaining cupcakes and coloured frostings (use photo as guide).
5

Store loosely covered at room temperature.

Make the cupcakes up to 2 weeks ahead of time, and freeze unfrosted. Remove from freezer the night before your party to thaw, and frost.
No problem if you have only one pan for cupcakes; refrigerate remaining batter while baking first batch. Cool pan about 15 minutes, then bake remaining batter, adding 1 to 2 minutes to bake time.