MINI PUMPKIN CAKES

Mini Pumpkin Cakes image

Colorful dessert ready in an hour! Enjoy these mini cupcakes made using Betty Crocker™ Super Moist™ white cake mix and fruit snacks.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 48

Number Of Ingredients 7

Previous Next

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons grated orange peel
Red and yellow food colors
1 container Betty Crocker™ Rich & Creamy vanilla frosting
3 tubes (0.68 oz each) Betty Crocker™ black decorating gel
3 rolls Betty Crocker™ Fruit by the Foot™ chewy fruit snack, any green variety, or small green candies

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 mini muffin cups. Make cake batter as directed on box--except stir in orange peel and 6 to 8 drops each red and yellow food colors. Divide batter evenly among cups, about 1 heaping tablespoonful each. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely, about 10 minutes.
In medium bowl, stir together frosting, 6 drops red food color and 8 drops yellow food color. Frost top of each cupcake. Using black gel, draw 2 triangles on each cupcake to look like pumpkin eyes, and draw a circle to look like a mouth.
Cut fruit snack into 48 (1-inch) pieces; tightly roll each piece to make a stem for each pumpkin. Place stem at top of each pumpkin. Store loosely covered.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Pumpkin Cake, Sodium 95 mg, Sugar 10 g, TransFat 1/2 g