Candy Heart Sprinkle Cupcakes Recipe
INGREDIENTS
1 box Pillsbury™ Funfetti® Premium Cake and Cupcake Mix
Additional ingredients to prepare cake mix per box directions
2 tubs Pillsbury™ Funfetti® Confetti Vanilla Frosting
Silicone heart candy mold
Pink candy melts or white chocolate chips
Piping bags
Piping tip (number 1M)
PREPARATION DIRECTIONS
Step 1
PREPARE cake mix according to box instructions using water, oil and eggs to make 24 cupcakes. Cool completely.
Step 2
MELT pink candy melts or white chocolate chips (tint with pink food coloring if using white chocolate) in a microwave safe bowl. Spoon or pipe candy melt into silicone candy mold. Top with sprinkles from frosting lid. Place into freezer for 30 minutes. Remove from freezer and carefully invert each heart.
Step 3
SPOON frosting into a piping bag fitted with an open star tip (number 1M). Pipe a rosette onto each cupcake. Top each cupcake with a candy heart.
Serving Size (1 of 24 cupcakes (58g)), Calories 200 (Calories from Fat ), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 180mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 19g, Includes 19g Added Sugars), Protein 2g, Potassium 45mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 39mg, 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.
