Spring Polka Dot Cupcakes

  • Prep 40 min
  • Total 1 hr 45 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
box (4-serving size) Jell-O™ orange-flavored gelatin

Bright Buttercream Frosting

3
cups powdered sugar
1/3
cup butter or margarine, softened
1
teaspoon vanilla
2
to 3 tablespoons milk
Yellow, red and blue food colors
1/3
cup white baking chips

Steps

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  • 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 cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
  • 3
    Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
  • 5
    Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.

Notes









Tips

Expert Tips

  • Have fun making other colors and flavors of cupcakes by using lemon, lime, strawberry, raspberry or watermelon gelatin.
  • Try paste food color! It can be purchased at cake decorating and craft stores. The color is more concentrated, so a little goes a long way.
  • An easy way to frost cupcakes is to carefully dip tops into the frosting, give a slight twist and remove. Finish off with a swirl of a knife if needed.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
220
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
180mg
8%
Potassium
25mg
1%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
28g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 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; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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