Happy Cupcakes

Happy Cupcakes

Ingredients

Makes: 48 mini cupcakes

Cook: 12 minutes,

  • 1 (18.25-ounce) box white cake mix, Betty Crocker®

  • 1 1⁄4 cups orange-flavored soda, Sunkist®

  • 1⁄3 cup vegetable oil

  • 3 large eggs

  • Meringue Icing (recipe follows)

  • Decorations: gum paste flowers, sanding sugar, confetti sprinkles, decorating cookie icing

Meringue Icing:

  • 3 tablespoons meringue powder, Wilton®

  • 1⁄4 cup cold water

  • 2 cups confectioners’ sugar

  • Assorted colors of food coloring, McCormick®

 

 

Directions

 

Preheat oven to 350˚. Line 48 cups of mini muffin pans with paper liners.

In a large bowl, combine cake mix, soda, oil, and eggs. Beat at medium speed with an electric mixer for 2 minutes. Increase mixer speed to medium-high; beat until mixture is smooth. Spoon batter evenly into prepared muffin cups. Bake for 10 to 12 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 2 minutes. Remove from pans, and cool completely on wire racks (about 18 minutes).

Dip tops of cupcakes into Meringue Icing. Let dry, and re-dip cupcakes, if necessary. Decorate as desired with gum paste flowers, sanding sugar, confetti sprinkles, and cookie icing.

In a medium bowl, whisk together meringue powder and 1⁄4 cup cold water until foamy. Gradually whisk in confectioners’ sugar until icing is smooth. Divide icing into separate bowls. Gradually tint each portion of icing with food coloring, stirring to achieve desired colors.

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