Fiesta Del Sol Cupcakes
1 cup water
3 large eggs
1 (16 oz.) container
1 (16 oz.) bag candy corn
HEAT oven to 350°F. Line muffin cups with paper cupcake liners.
PREPARE cake mix according to package directions using water, oil and eggs. Spoon batter into prepared muffin cups filling 2/3 full. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
SPREAD frosting over tops of cupcakes. Sprinkle a heaping 1/8 teaspoon confetti candy bits from frosting on center of each cupcake. Arrange 9 to 11 candy corn pieces, points facing out, on top of each cupcake to resemble a sun pattern.
Serving Size (1 cupcake of 24), Calories 270 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 47g (Dietary Fiber g, Sugars 13g), Protein 2g, 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.