STRAWBERRY JAM TINY TOAST™ CAKES
These tiny, jam-stuffed cupcakes are topped with frosting and strawberry-flavored toast cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake batter as directed on box. Fill muffin cups three-fourths full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- Slowly spin end of round handle of wooden spoon back and forth, making deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom. Clean off end of spoon with paper towel as needed.
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 1/4-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Frost cupcakes; garnish each with cereal pieces and sprinkles.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 8 g, TransFat 0 g
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