Celebrate with an easy and delicious stacked cupcake extravaganza.
box Betty Crocker™ SuperMoist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
container Betty Crocker™ Whipped fluffy white or Rich & Creamy vanilla frosting
Yellow, red and blue food colors
Betty Crocker™ candy sprinkles or decors, as desired
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour. Place paper baking cup in each of 12 regular-size muffin cups.
Make cake batter as directed on box. Pour half of batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box. Cool completely, about 1 hour.
In small bowl, place 1 tablespoon of the frosting; stir in 1 drop yellow food color. In another small bowl, place 1/4 cup frosting; stir in 2 drops red food color. In third small bowl, place 1/2 cup frosting; stir in 4 drops blue food color.
On serving plate, place cake layer with rounded side down. Frost top and side with white frosting. Frost 7 cupcakes with blue frosting, 4 cupcakes with pink frosting and 1 cupcake with yellow frosting. Place 1 blue cupcake on center of white frosted cake. Place remaining blue cupcakes, sides touching, in circle around center cupcake. Place 2 rows of 2 pink cupcakes on top center of blue cupcakes. Place yellow cupcake on top center. Sprinkle with candy sprinkles. Store loosely covered.
You can freeze the unfrosted cake and cupcakes (tightly covered) for up to 2 months.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.