| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, vegetable oil and egg whites called for on cake mix box |
| 1 | container (12 oz) Betty Crocker® Whipped fluffy white frosting |
| White decorator sugar crystals |
| 1 | bag (16 oz) large marshmallows |
| Pretzel sticks |
| Betty Crocker® Fruit by the Foot® chewy fruit snack rolls, any red or orange flavor (from 4.5-oz box) |
| Assorted candies (such as gumdrops, gummy ring candies, peppermint candies, chocolate chips, pastel mint chips, candy decors, string licorice) |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups. |
| 2. | Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 3. | Set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. Sprinkle frosting with sugar crystals. Stack 2 or 3 marshmallows on each cupcake, using 1/2 teaspoon frosting between marshmallows to attach. |
| 4. | For arms, break pretzel sticks into pieces 1 1/2 inches long. Press 2 pieces into marshmallow on each cupcake. Cut 1-inch mitten shapes from fruit snack. Attach mittens to pretzels. For scarf, cut fruit snack into 6x1/4-inch piece; wrap and tie around base of top marshmallow. For hat, stack candies, using frosting to attach. For earmuff, use piece of string licorice and candies, using frosting to attach. For faces and buttons, attach desired candies with small amount of frosting. |
| No change. |
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| If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time. |
Nutrition Information:
180 ( 70); 8g ( 2g, 1 1/2g); 0mg; 210mg; 25g ( 0g, 17g); 1g 0%; 0%; 2%; 6% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2