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Engagement Ring Mini Cupcakes

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  • Prep 20 min
  • Total 60 min
  • Servings 58
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With a nod to the sapphire engagement ring, colourful rock candy embellishes these bite sized treats.
Created Jan 17, 2018
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 cups icing sugar
  • 3 to 4 tablespoons milk
  • Assorted coloured rock candy

Steps

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 58 mini muffin cups.
  •  
    2
    Make cake batter as directed on box. Divide batter evenly among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining batter until ready to use.
  •  
    3
    Bake 11 to 14 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  •  
    4
    In small bowl, stir icing sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time, until desired spreading consistency. Frost cupcakes. Top with rock candy pieces. Store loosely covered.

Expert Tips

  • Tip 1
    Using a scoop makes spooning cupcake batter quick, less messy and also ensures cupcakes will be the same size. Use a #70 or small-sized spring-loaded ice cream scoop that is equal to about 1 tablespoon.
  • Tip 2
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

70 Calories, 1.5g Total Fat, 0g Protein, 13g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 58
Calories
70
Total Fat
1.5g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
60mg
Total Carbs
13g
Dietary Fiber
0g
Sugars
9g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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