Wednesday, February 27, 2008

Kid at heart cupcakes

1box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)

Water, vegetable oil and eggs called for on cake mix box
30to 36 flat-bottom ice-cream cones
1container (12 oz) Betty Crocker® Whipped frosting (any flavor)

Assorted candies and decorations, if desired
1.Heat oven to 350°F. Make cake batter as directed on box, using water, oil and eggs. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
2.Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Fill cones about half full. Makes 36 to 40 cupcake cones.

Whimsical cupcakes

1box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box
1 1/2containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2cup miniature semisweet chocolate chips
1.Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2.Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3.Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.