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Bug Cupcakes

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  • Prep 60 min
  • Total 2 hr 10 min
  • Servings 24
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Bugged with plain old cupcakes? Add some fun decorations, and create a kid-friendly picnic.
Updated May 16, 2022
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • Assorted gumdrops and candies
  • Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any variety)
  • 1 tube (0.68 oz) Betty Crocker™ black decorating gel

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.
  • 2
    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.
  • 3
    Frost cupcakes with frosting. Decorate with whole or cut-up gumdrops, candies, cut-up or thinly rolled fruit snacks and gel to look like ladybugs, bumblebees, butterflies, caterpillars and beetles.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    When cutting gumdrops, dip knife or kitchen scissors into water to keep from sticking.
  • tip 3
    Look for paper baking cups in festive colors and special designs at your supermarket, party store or paper warehouse.
  • tip 4
    If you'd like to display your bug cupcakes with some green coconut grass, place 2 cups shredded coconut in resealable food-storage plastic bag. Add about 8 drops green liquid food color; seal bag and shake to mix.

Nutrition

Nutrition Facts are not available for this recipe
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