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Baby's Booties

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Baby's Booties
  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 16
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Easy-mix cupcakes are hiding behind cute-as-a-baby booties! Containers of frosting smooth out the finishing touches for a sweet baby dessert.
Updated Aug 3, 2011

Ingredients

Steps

  • 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
    Remove paper baking cups. Place 2 cupcakes upside down on separate plates. Cut small piece off side of a third cupcake to make a flat surface. Cut third cupcake horizontally in half. Place one half with cut side against cupcake on plate as shown in diagram. Place other half against second cupcake. Repeat with remaining cupcakes.
  • 3
    Frost cupcake booties, attaching toe piece to cupcake with frosting. Decorate booties with marshmallows and bow shapes cut from gumdrops rolled with a rolling pin. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Create bootie colors of your choice by stirring drops of food color into frosting.

Nutrition

400 Calories, 16g Total Fat, 1g Protein, 62g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Bootie (Cake and Frosting Only)
Calories
400
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
3 1/2g
17%
Trans Fat
3 1/2g
Cholesterol
35mg
12%
Sodium
300mg
13%
Potassium
45mg
1%
Total Carbohydrate
62g
21%
Dietary Fiber
0g
0%
Sugars
45g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 3 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 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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