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Box Tops for Education Mini Cupcakes

Prep 1 hr 15 min
Total 1 hr 15 min
Servings 60

Celebrate Box Tops for Education with super-fun mini cupcakes. Start with Betty Crocker™ Super Moist™ cake mix, and liven it up with bright colors, fluffy frosting and nonpareils. MORE+ LESS-

By Betty Crocker Kitchens

December 11, 2013

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

Gel food colors (neon pink, classic yellow, neon green, classic blue)

container Betty Crocker™ Whipped fluffy white frosting

Betty Crocker™ Decorating Decors multicolored nonpareils

Steps

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1

Heat oven to 350°F (for all pans). Spray 60 mini muffin cups with cooking spray.
2

Make cake batter as directed on box. Divide batter among 4 small bowls, about 1 cup each. Make 4 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well. Fill each muffin cup with 1 level measuring tablespoon batter, making 15 cupcakes of each color.
3

Bake 11 to 14 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4

Top with frosting, and decorate with nonpareils. Store loosely covered.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Mini Cupcake

Calories: 160
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 150mg; 6%
Potassium: 15mg; 0%
Total Carbohydrate: 21g; 7%
Dietary Fiber 0g 0% Sugars 15g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 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;