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Mini Cupcake Mortarboards

Make this fun, delicious dessert to honor your graduate!

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( 19 Ratings)

19 Ratings

5 Stars 58%

4 Stars 21%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 6 )

39862c7c-eb34-41d4-bafd-692c1b57c8c8

Prep Time 30 min
Total Time 50 min
Servings 60

Ingredients

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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 9/29/2012 2:34:14 AM REPORT ABUSE

Rating:

It was a really inineesttrg read and there are more recipes I'd like to try. One of my favorite parts of blogging is getting the chance to see the new cookbooks and try them out. Thanks, Shirley.

This reply was: Helpful Inspiring

Posted 5/5/2011 11:49:30 AM REPORT ABUSE Lv2beegoofie said:

Rating:

Instead of making a traditional cupcake - I did a mini brownie - that way you were not eating a plain cupcake!

This reply was: Helpful Inspiring

Posted 3/9/2011 3:00:47 PM REPORT ABUSE LaciL said:

Rating:

I made these for my boyfriend's college graduation but didn't read the recipe over too well! I missed the word "mini" and made them regular sized, still delicious but much bigger and it was more difficult to find a cookie topper, haha. So make sure you make them mini! Everyone thought they were adorable!

This reply was: Helpful Inspiring