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Princess Crown Cupcakes

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Princess Crown Cupcakes
  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 24
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Create cute, edible crown toppers for your princess cupcakes by rolling out sugar-coated gumdrops and cutting them into crown shapes.
Updated Jul 28, 2014

Ingredients

Steps

  • 1
    Heat oven to 375°F (350°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 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • 2
    Meanwhile, place frosting in medium bowl, and tint with pink food color to desired shade of pink. Place frosting in decorating bag fitted with large open star tip. Pipe frosting on tops of cupcakes.
  • 3
    Use rolling pin to roll gumdrops flat. Use kitchen scissors or knife to cut crown from each gumdrop. Place gumdrop crowns on tops of cupcakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use white, purple, or blue frosting in place of the pink!
  • tip 2
    If desired, place frosting in resealable food-storage plastic bag. Cut off 1 corner of bag, and pipe frosting onto cupcakes.

Nutrition

300 Calories, 11g Total Fat, 1g Protein, 50g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
300
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2 1/2g
12%
Trans Fat
2g
Cholesterol
25mg
8%
Sodium
220mg
9%
Potassium
35mg
1%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 2 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; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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