STRAWBERRY JAM TINY TOAST™ CAKES

Strawberry Jam Tiny Toast™ Cakes image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup strawberry jam
1 container (12 oz) Betty Crocker™ Whipped vanilla frosting
1 1/4 cups strawberry Tiny Toast™ cereal
Red nonpareils or candy sprinkles

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