Spring Polka Dot Cupcakes
Spring Polka Dot Cupcakes
Prep Time: 40 Mins
Yields: 24 cupcakes
Ingredients:
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) orange-flavored gelatin
Betty Crocker® Buttercup Yellow Cupcake Icing
Betty Crocker® Sky Blue Cupcake Icing
Betty Crocker® Red Cupcake Icing
1/3 cup white vanilla baking chips
Instructions:
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 cake batter as directed on cake mix box, using water, oil and eggs, and adding gelatin with the water. Divide batter evenly among muffin cups (about 2/3 full).
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Frost 6 cupcakes with each color of icing. Poke 4 or 5 white baking chips, flat side up, into icing on each cupcake to look like polka dots. Store loosely covered at room temperature.