School Days Applesauce Cupcakes

Prep 40 min
Total 2 hr 10 min
Servings 24

Pinterest

0
Print

0
Save

0
Email

0

Betty Crocker* SuperMoist* cake mix and frosting come together in this beautiful applesauce flavoured cupcake--a perfect dessert to remind you of your school days. ...MORE + LESS -

Ingredients

1 box Betty Crocker* SuperMoist* Golden Cake Mix

1/2 tsp (2 mL) ground cinnamon

3/4 cup (175 mL) apple juice or cider

1/3 cup (75 mL) unsweetened applesauce

3 eggs

1/2 cup (125 mL) butter or margarine

1 cup (250 mL) packed brown sugar

1/4 cup (50 mL) milk

2 cups (500 mL) icing sugar

1/2 cup (125 mL) Betty Crocker* Whipped Fluffy White Frosting

48 miniature chocolate candy bars, unwrapped

Steps

Hide Images

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. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 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.
2

In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar; heat to boiling, stirring constantly. Stir in milk; return to a boil. Remove from heat. Beat in icing sugar with electric mixer on low speed until smooth. Frost cupcakes. (If frosting becomes thick, stir in 1/2 teaspoon milk.)
3

For each cupcake, pipe computer keyboard and screen onto 2 chocolate candy bars. Pipe frosting on 1 long edge of keyboard; place screen onto keyboard. Pipe small amount of frosting on bottom of computer; place on cupcake. Store loosely covered.

Expert Tips

Great Idea! To use these cupcakes as place cards for a party, pipe the initials of each guest on the "computer screen" before attaching the "screens" to the cupcakes.
Tip: 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.