| 1 | box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor) |
| Water, vegetable oil and eggs called for on cake mix box |
| 1 | box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) or shoestring licorice |
| 1 | container Betty Crocker® Rich & Creamy vanilla frosting |
| Food color |
| 60 | square shortbread cookies, from two 10-oz packages |
| 60 | candy-coated chocolate or fruit-flavored candies |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter. |
| 2. | Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.) |
| 3. | To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths. |
| 4. | Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered. |
| Follow High Altitude directions on cake mix box. Fill mini muffin cups 1/2 full. Makes about 90 mini-cupcakes. |
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| Share this dessert with family and friends of your graduate using paper baking cups that match school or class colors. |
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| Make it a family affair! Speed your way through decorating by getting the whole family to help. |
Nutrition Information:
130 ( 50); 6g ( 1 1/2g, 1 1/2g); 10mg; 120mg; 19g ( 0g, 12g); 1g 0%; 0%; 0%; 2% 1 ; 0 ; 1 1/2 1