Holiday Wreath Cupcakes Recipe
HEAT oven to 350°F. Line muffin pans with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared muffin cups.
BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove to wire rack to cool completely.
FROST cupcakes with white frosting. Fill decorating bag fitted with small star tip with green frosting. Fill another decorating bag fitted with small round tip with red frosting. Pipe green frosting to make wreath. Sprinkle immediately with candy bits from frosting. Pipe red frosting to make bow.
Serving Size (1 of 24 cupcakes), Calories 390 (Calories from Fat 150), Total Fat 16g (Saturated Fat 4g, Trans Fat 4g), Cholesterol 25mg, Sodium 290mg, Total Carbohydrate 60g (Dietary Fiber g, Sugars 50g), 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.