Print

16
Save

218
Pinterest

4
Email

4
Facebook

0

Honeybee Mini Orange Cupcakes

Prep 25 min
Total 2 hr 15 min
Servings 72

Looking for a creative Halloween dessert using Betty Crocker® cake mix, frosting and gel? Then impress your guests with these mini honeybee cupcakes. MORE + LESS -

Ingredients

1: box Betty Crocker™ SuperMoist™ yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: teaspoon grated orange peel

2: teaspoons fresh orange juice

1: container (12 oz) Betty Crocker™ Whipped fluffy white frosting

1/2: cup honey

1/4: teaspoon yellow paste food color

3: tubes (0.68 oz each) Betty Crocker™ black decorating gel

36: miniature marshmallows

Steps

Hide Images

1

Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups.
2

Make cake mix as directed on box, using water, oil and eggs. Stir orange peel and orange juice into batter. Fill muffin cups three-fourths full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
3

In medium bowl, beat frosting, honey and food color with electric mixer on high speed until blended. Frost cupcakes. Use black decorating gel to pipe bees’ stripes. With dampened kitchen scissors, cut miniature marshmallows in half. Arrange marshmallows on cupcakes for bees’ wings.