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Rudolph Cupcakes

Serves: 24

Ingredients

1 package Betty Crocker SuperMoist cake mix (any "non-swirl" flavor)
water, oil and eggs called for on cake mix package
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting or
Creamy Chocolate Frosting (see Fabulous Frosting and Glazes chpater)
chocolate sprinkles
24 large pretzels twists
24 , miniature marshmallows
12 whole candied cherries
24 red cinnamon candies

Directions:

1- Heat oven to 350°. Bake and cool cake mix as directed on package for cupcakes, using water, oil and eggs.

2- Spread frosting over tops of cupcakes. Sprinkle with chocolate shot.

3- For each cupcake, break pretzel twist in half arrange on cupcake for reindeer antlers. Cut marshmallow in half arrange on cupcake for eyes. Cut cherries in half arrange on cupcake for nose. Place red cinnamon candy below cherry for mouth. Store loosely covered at room temperature.

High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for cupcakes. Makes 30 cupcakes.

1 Cupcake: Calories 235 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 15mg Sodium 400mg Carbohydrate 37g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6%.

Betty's Tip: Save time during the holidays! Freeze the unfrosted cupcakes in an airtight freezer container for up to 4 months. Decorate the frozen cupcakes they'll thaw while you're decorating.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Calories from Fat: 0

This Rudolph Cupcakes recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.


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