Colorful Funfetti® Mini Cakes
Additional ingredients to prepare cake mix per package instructions
1 1/2 to 2 cups rainbow nonpareil decorator sprinkles
PREPARE cake mix according to package instructions using water, oil and eggs to make 24 cupcakes. Cool completely.
LINE 2 (15 x 10 x 1-inch) baking pans with wax paper. Place sprinkles in small, deep bowl. Remove paper liners from cupcakes. Using a serrated knife, cut a thin slice off top of each cupcake so center surface is flat.
MICROWAVE 1 container frosting in medium microwave-safe bowl on HIGH 1 minute. Stir until a smooth glaze consistency. Holding cupcake at top and bottom with thumb and index finger, gently dip sides of cupcake in frosting mixture, turning to completely coat sides. Allow excess frosting to drip back into bowl. Roll coated sides of cupcake in sprinkles to completely coat. Place on wax paper, cut-side down. Let stand until set. Repeat to coat sides of remaining cupcakes. (If frosting thickens, microwave 10 seconds to thin.)
After mini cakes have cooled, place them on serving plates. Using the vanilla pastry bag, push frosting toward star tip and twist top of pastry bag. Remove plastic cover from star tip by tearing at the perforation. Squeeze from the top of pastry bag to frost. Pipe a decorative swirl on top of each mini cake to cover top, beginning at outer edge and working toward center. Sprinkle lightly with nonpareil sprinkles.
Serving Size (1 mini cake of 24), Calories 310 (Calories from Fat 110), Total Fat 12g (Saturated Fat 4g, Trans Fat g), Cholesterol 30mg, Sodium 230mg, Total Carbohydrate 52g (Dietary Fiber g, Sugars 40g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*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.