Angel Cupcake Minis

Angel Cupcake Minis

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Ingredients

Makes: 72 mini cupcakes

Cook: 13 minutes

  • 1     package (16 ounces) angel food cake mix, Duncan Hines®

  • 11⁄4     cups chilled white grape juice,* Welch’s®

  • 11⁄2     cups whipped fluffy white frosting,** Duncan Hines®

  • 11⁄2     teaspoons extract of your choice,** McCormick®

  •    Food coloring,** McCormick®

  •    Assorted sprinkles, colored sparkling sugars, and chocolate-covered sunflower seeds

 

Directions

 

Preheat oven to 350°F. Line seventy-two 13⁄4-inch muffin cups with miniature paper baking cups; set aside.

In a large mixing bowl, beat cake mix and white grape juice with an electric mixer on low for 30 seconds. Scrape side of bowl. Beat for 1 minute on medium. Spoon 1 tablespoon of the batter into each prepared muffin cup.

Bake for 13 to 16 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; cool completely on wire rack.

In a small microwave-safe bowl, microwave frosting on high for 30 seconds or until a pourable consistency. Stir in extract and food coloring until well mixed.

Dip top of each angel cupcake into frosting mixture; turn upright. Sprinkle with assorted sprinkles or sparkling sugar, or decorate with chocolate-covered sunflower seeds.

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