Minion Cupcakes

 These Minion Cupcakes are fun, festive and easy to make!



Ingredients

  • 1
    box Betty Crocker™ Super Moist™ cake mix (any flavor)
  • Water, oil and eggs called for on cake mix box
  • 1
    container Betty Crocker™ Rich & Creamy vanilla frosting
  • Yellow liquid or gel food color
  • 16
    large marshmallows
  • 32
    brown candy-coated milk chocolate candies
  • 2
    black licorice wheels
  • Betty Crocker™ black decorating gel

Steps

1 Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

2 Reserve 2 tablespoons frosting. Place remaining frosting in medium bowl; tint with yellow food color. Frost cupcakes with yellow frosting.

3 Use kitchen scissors to cut 1/4-inch circles off both ends of 16 marshmallows to make 32 total rounds.

4 Use reserved frosting to stick milk chocolate candies to marshmallows. Place marshmallow eyes on cupcakes, placing two eyes on some cupcakes and one eye on others. Cut 2 small pieces of licorice rope for each cupcake. Place licorice rope pieces on sides of eyes. Use black decorating gel to pipe a mouth onto each cupcake.

Comments

Post a Comment

Popular posts from this blog

Oreo-Shamrock Cupcakes

Image
  These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes. Ingredients 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix Water, vegetable oil and eggs called for on cake mix box Mint green gel food color 2 1/2 cups Betty Crocker™ Whipped Fluffy White Frosting (from two 12-oz containers) 1 teaspoon peppermint extract 6 Oreo Thins chocolate mint crème sandwich cookies, cut into quarters (about 1 cup) Steps 1  Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2  Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. 3  In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, p...
Read more

Beehive Cupcakes

Image
  Betty Crocker® FUN da-Middles™ chocolate cupcake mix and frosting come together in these decorative beehive cupcakes - perfect dessert to impress your guests. Ingredients 1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with creamy vanilla filling Water, vegetable oil and eggs called for on cupcake mix box 1/2 teaspoon yellow gel food color 2 containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting Candy honeybee decorations, if desired 1 tablespoon honey Steps 1  Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups. 2  Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure fi...
Read more

Better-For-You Chocolate Cupcakes

Image
  Serve these secret-ingredient cupcakes to guests, and we bet they won’t be able to taste the difference. Start with Betty’s devil’s food cake mix and swap out oil with spinach purée, it’s that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!   Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix 1 pouch (4 oz) 100% spinach purée 1 1/4 cups water 3 eggs 1 container (16 oz) Betty Crocker™ Rich & Creamy vanilla or chocolate frosting Steps 1  Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2  In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3  Divid...
Read more