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Spring Polka Dot Cupcakes Recipe

Prep Time: 40 Mins | Total Time: 1 Hr 45 Mins | Makes: 24 cupcakes

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Ingredients:

Cupcakes

1 box Betty Crocker* Super Moist* white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 box (4-serving size) orange-flavoured gelatin

Bright Buttercream Frosting

3 cups icing sugar

1/3 cup butter or margarine, softened

1 teaspoon vanilla

2 to 3 tablespoons milk

Yellow, red and blue food colors

1/3 cup white baking chips

Method:

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about 2/3 full).
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered at room temperature.

Have fun making other colors and flavours of cupcakes by using lemon, lime, strawberry, raspberry or watermelon gelatin.

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Recipe Notes

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1 Cupcake: Calories 230; ( Calories from Fat 80 ); Total Fat 9g ( Saturated Fat 3g , Trans Fat 1/2g ); Cholesterol 5mg;Sodium 190mg;Total Carbohydrate 37g ( Dietary Fiber 0g , Sugars 29g ); Protein 2g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

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