Flag Cupcake Cake
Recipe from
Betty Crocker
Three easy steps make red, white and blue cupcakes ready for a grand celebration.
Servings:
24 cupcakes
Prep Time:
30 mins
Total Time:
2 hrs
Ingredients
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1 boxBetty Crocker® SuperMoist® yellow cake mixsee savings
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Water, vegetable oil and eggs called for on cake mix boxsee savings
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1 containerBetty Crocker® Whipped fluffy white frosting (12 ounces)see savings
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Betty Crocker® red sugarsee savings
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Betty Crocker® blue sugarsee savings
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Betty Crocker® Decorating Decors starssee savings
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2thick pretzel rods (7 inch)see savings
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1 rollBetty Crocker® Fruit by the Foot® chewy fruit snack rolls (any red flavor; from 4.5-oz box)see savings
Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
2.
Frost 9 cupcakes with frosting; sprinkle with red sugar. Frost 6 cupcakes with frosting; sprinkle with blue sugar and star decors. Frost remaining 9 cupcakes with frosting. Arrange cupcakes as shown in photo.
3.
To make flag pole, arrange pretzel rods end-to-end and wrap with fruit snack; place on left side of arranged cupcakes.
Nutrition information
Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g); Protein 1g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%. Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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