Mini Pumpkin Cakes
Calories
Ingredients
- 1 box 18.25 oz Betty Crocker Super Moist white cake mix
- Water vegetable oil, and egg whites called for on cake mix box
- 2 teaspoons grated orange peel
- 6 to 8 drops red food color
- 6 to 8 drops yellow food color
- 1 container 1 lb Betty Crocker Rich & Creamy vanilla frosting
- 6 drops red food color
- 8 drops yellow food color
- 3 tubes 0.68 oz each Betty Crocker black decorating gel
- 3 rolls Betty Crocker Fruit by the Foot chewy fruit snack any green variety (from 4.5-oz
- box) or small green candies
Instructions
- Heat oven to 350 degrees. Place mini paper baking cup in each of 48 mini muffin cups. In large bowl,
- beat cake mix, water, oil, and egg whites on low speed 30 seconds, then on medium speed 2
- minutes, scraping bowl occasionally. Stir in orange peel and 6 to 8 drops each red and yellow food colors. Divide batter evenly among baking cups, about 1 heaping tablespoon each. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.Cool in pan 5 minutes; remove from pan and cool completely, about 10 minutes.
- In medium bowl, stir together frosting, 6 drops red food color and 8 drops yellow food color.
- Frost top of each cupcake. Using black gel, draw two triangles on each cupcake to look like
- pumpkin eyes, and draw a circle to look like a mouth.
- Cut fruit snack into 48 (1-inch) pieces; tightly roll each piece to make a stem for each pumpkin
- Place stem at top of each pumpkin.