Baby's Booties

Prep 25 min
Total 1 hr 50 min
Servings 16

Easy-mix cupcakes are hiding behind cute-as-a-baby booties! Containers of frosting smooth out the finishing touches for a sweet baby dessert.

By Betty Crocker Kitchens

Updated August 3, 2011

Make with

Betty Crocker Cake Mix

Ingredients

1

box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
2

containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
Miniature marshmallows
Large gumdrops

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.

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

Nutrition Facts

Serving Size: 1 Bootie (Cake and Frosting Only)

Calories: 400
Calories from Fat: 140

% Daily Value

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;