Angel Cupcake Minis
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
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.