PEEPS® SPRING CUPCAKES

PEEPS® Spring Cupcakes image

These playful PEEPS® cupcakes add a touch of spring to your Easter celebrations or springtime garden parties! You'll be delighted to find an edible egg surprise inside.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 6

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Ingredients

1 box Betty Crocker™ orange sherbet cupcake mix (or any other variety)
Water, vegetable oil and eggs called for on cake mix box
1 cup assorted mini jelly beans or candy-coated chocolate eggs
1 container Betty Crocker™ raspberry sherbet frosting (or any other variety)
1 package edible Easter grass
24 PEEPS® Orange Delight Marshmallow Chicks (or any other PEEPS® variety)

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 batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful jelly beans.
Using photo as a guide, frost cupcakes with frosting; add small amount of edible grass, and top each with marshmallow chick. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 21 g, TransFat 1 g