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Fruity Flower Cupcakes

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0 Comments
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 24

Make these colorful cupcakes for your "Dia de Los Muertos" celebration.

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
1
box Betty Crocker™ Fruit Roll-Ups® Flavor Mixers or variety pack chewy fruit flavored snacks
1
box Betty Crocker™ Fruit Roll-Ups® Blastin' Berry Hot Colors® chewy fruit flavored snacks

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes. Cool completely. Frost cupcakes with frosting.
  • 2 To make flowers, unroll and remove paper from 18 Betty Crocker Fruit Roll-Ups. Cut 4 circles out of each snack using 2-inch round cutter. Using 3 circles for each flower, pinch each circle in the middle and twist to create petals. Place the petals on top of cupcake next to one another to create flower. Place on top of each cupcake.

Expert Tips

Use yellow and orange fruit snacks to create Mexican marigolds to top your cupcakes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 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; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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