Elf Hat Cupcakes

• Baking & Spices

  • 1/4 cup Betty crocker candy sprinkles, assorted
  • 3 containers Betty crocker vanilla frosting, Rich & Creamy
  • 1 Gel food color, Red green blue

• Desserts

  • 1 box Betty crocker supermoist cake mix chocolate fudge

• Liquids

  • 1 Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ cake mix chocolate fudge
• Water, vegetable oil and eggs called for on cake mix box
• 1/4 cup assorted Betty Crocker™ candy sprinkles
• 3 containers Betty Crocker™ Rich & Creamy vanilla frosting
• Red, green, blue gel food color

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• 2 Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3 Place candy sprinkles in shallow bowl. Fill 1 large resealable food-storage plastic bag with 1 1/4 cups frosting. Cut off bottom corner. Pipe frosting in a circle one time around outside edge of cupcake. Dip edge of frosting into sprinkles. Reserve remaining frosting in bag for pompoms of hats.
• 4 In 3 small bowls, evenly divide remaining frosting (about 1 1/3 cups each). Tint frosting in bowls with food colors: 1 red, 1 green and 1 blue to desired level of color. Place frosting in 3 resealable food-storage plastic bags. Cut off bottom corner of each bag. Pipe red frosting, starting on inside edge of white frosting and spiraling up toward center to form a hat; continue red piping on 7 additional cupcakes. Repeat piping with green and blue frosting with remaining 16 cupcakes. Pipe a small dab of reserved untinted frosting on top of hat for pompom on each.

Nutrition