ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Mini Cupcake Mortarboards

Make this fun, delicious dessert to honor your graduate!

Error occured While adding it to favorites X
CLOSE
 (20) 6 Reviews
+

Share

  • Prep Time 30 min
  • Total Time 50 min
  • Servings 60

1
box Betty Crocker™ SuperMoist™ cake mix (any 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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 10 to 15 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.

EXPERT TIPS

Expert Tips

Share this dessert with family and friends of your graduate using paper baking cups that match school or class colors.

Make it a family affair! Speed your way through decorating by getting the whole family to help.

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.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
100mg
100%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 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 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
Save Money on Your Favorite Brands
when you buy FOUR any flavor/variety Totino's® Crisp Crust Party Pizza® Products (Excluding Party Pizza ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close