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Mini Cupcake Mortarboards

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  • Prep 30 min
  • Total 50 min
  • Servings 60
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Make this fun, delicious dessert to honour your graduate!
Created Sep 24, 2014
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Ingredients

  • 1 box Betty Crocker* SuperMoist* cake mix (any flavour)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box Betty Crocker* Fruit by the Foot* chewy fruit snack rolls (any flavour) or shoestring licorice
  • 1 tub Betty Crocker* Creamy Deluxe* Vanilla Frosting
  • Food colour
  • 60 square shortbread cookies
  • 60 candy-coated chocolate or fruit-flavoured candies

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
  •  
    2
    Bake 14 to 16 minutes or until toothpick inserted in centre comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
  •  
    3
    To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
  •  
    4
    Tint frosting with food colour to match paper baking cups. Frost bottoms of cookies. Place 1 candy on centre of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.

Expert Tips

  • Tip 1
    Special Touch : Share this dessert with family and friends of your graduate using paper baking cups that match school or class colours.

Nutrition Information

No nutrition information available for this recipe
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