Beach Day Cupcakes Recipe
Additional ingredients to prepare cake mix per package directions
3/4 cup finely crushed small bear-shaped graham crackers
additional small bear-shaped graham crackers
fruit-flavored gummy candy rings (optional)
rainbow sour belts
PREPARE cake mix according to package instructions using water, oil and eggs to make 24 cupcakes. Cool completely.
SPOON blue and purple frostings into one large decorating bag fitted with large round tip, alternating colors while filling bag. Frost cupcakes in a back and fourth motion to mimic ocean waves. Sprinkle half of each cupcake graham cracker crumbs to cover frosting, to resemble sand. Sprinkle candy bits from the frosting container over the frosting.
UNWRAP sour belts and cut into 1 ½-inch rectangles. Arrange 1 rectangle on top of sandy side of each cupcake. Place 1 bear cracker on top of rectangle, face up and/or insert remaining bear crackers into centers of gummy candy rings. Arrange on top of frosting. Top with
Serving Size (1 Cupcake (77g)), Calories 280 (Calories from Fat ), Total Fat 12g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 230mg, Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 31g, Includes 31g Added Sugars), Protein 1g, Potassium 25mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 57mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.