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Spring Polka Dot Cupcakes

spring polka dot cupcakes Dessert
Spring Polka Dot Cupcakes
  • Prep 40 min
  • Total 1 hr 45 min
  • Servings 24
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Ingredients

1 box Betty Crocker* Super Moist* white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) orange-flavoured gelatin

3 cups icing sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Yellow, red and blue food colors
1/3 cup white baking chips

Steps

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  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about 2/3 full).
  • 3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
  • 5
    Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered at room temperature.

Expert Tips

  • Have fun making other colors and flavours of cupcakes by using lemon, lime, strawberry, raspberry or watermelon gelatin.

Nutrition Information

Nutrition Facts

Serving Size: 24 cupcakes
Calories
230
% Daily Value
Total Fat
9
Saturated Fat
3
Trans Fat
1/2
Cholesterol
5
Sodium
1908
Dietary Fiber
0
Sugars
29
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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