Read alsoLemon-Scented Blueberry Cupcakes
Read alsoChocolate-Mint Bars
Read alsoJenny's Famous Chocolate Cake
INGREDIENTS
- 1
- box Betty Crocker® SuperMoist® yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 3
- containers Betty Crocker® Rich & Creamy vanilla frosting
- Assorted food colors
- Black shoestring licorice
- Candy-coated fruit-flavored bite-size candies
- Assorted fruit slice candies
- 1
- tube (0.68 oz) Betty Crocker® decorating gel, if desired
DIRECTIONS
- Heat oven to 350°F (325°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 in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Remove paper baking cups.
- Divide frosting among small bowls for as many colors as desired; stir food color into each. Cut slice from top of each cupcake to make a flat surface. Turn cupcakes upside down. Frost cupcakes with frosting.
- Starting at center of each cap, place pieces of licorice down sides for seams. Place 1 candy-coated fruit candy at center top. Use fruit slice candies for brims (trim fruit slices if necessary). Pipe team initial or child's name on caps with gel. Store loosely covered.
