Flag Cupcake Cake

Three easy steps make red, white and blue cupcakes ready for a grand celebration.

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Prep Time 30 min
Total Time 2 hr 0 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: container Betty Crocker® Whipped fluffy white frosting

: Betty Crocker® red sugar

: Betty Crocker® blue sugar

: Betty Crocker® Decorating Decors stars

2: thick pretzel rods (7 inch)

1: roll Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any red flavor; from 4.5-oz box)

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Directions

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. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
2 Frost 9 cupcakes with frosting; sprinkle with red sugar. Frost 6 cupcakes with frosting; sprinkle with blue sugar and star decors. Frost remaining 9 cupcakes with frosting. Arrange cupcakes as shown in photo.
3 To make flag pole, arrange pretzel rods end-to-end and wrap with fruit snack; place on left side of arranged cupcakes. Store loosely covered.

EXPERT TIPS

Expert Tips

You can freeze the baked cupcakes tightly wrapped for up to two months.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

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.

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