MAY FLOWERS CUPCAKES

May Flowers Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 7

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) raspberry-flavored gelatin
2 containers Betty Crocker™ Whipped cream cheese frosting
24 large marshmallows
Assorted Betty Crocker™ Decorating Decors candy sprinkles
24 small yellow gumdrops

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding gelatin. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Frost cupcakes with frosting. With dampened kitchen scissors, cut each marshmallow into slices. Arrange slices on cupcakes in flower shape; sprinkle with candy sprinkles. Use frosting to attach gumdrop in center of each flower.

Nutrition Facts : Calories 200, Carbohydrate 46 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg