MINI CUPCAKE MORTARBOARDS

Mini Cupcake Mortarboards image

Make this fun, delicious dessert to honor your graduate!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 60

Number Of Ingredients 7

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Ingredients

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 box (4.5 oz) Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any flavor) or shoestring licorice
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Food color
60 Lorna Doone™ shortbread cookies (from two 10-oz packages)
60 M&M's® chocolate candies or fruit-flavored candies

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
Bake 10 to 15 minutes or until toothpick inserted in center 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.)
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.
Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center 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.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 12 g, TransFat 0 g