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Mini Cupcake Mortarboards

mini cupcake mortarboards Dessert
Mini Cupcake Mortarboards
  • Prep 30 min
  • Total 1 hr 20 min
  • Ingredients 6
  • Servings 60

Ingredients

1
package Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, oil and eggs called for on cake mix package
1
package (4.5 ounces) chewy fruit snack in 3-foot rolls (any flavor)
1
tub Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting
60
square shortbread cookies (from two 10-ounce packages)
60
candy-coated chocolate or fruit-flavored candies

Directions

Hide Images
  • 1
    Heat oven to 350° (325° for dark or nonstick pans). Line 24 mini muffin cups, 1 3/4x1 inch, with mini paper baking cups. Make cake mix as directed on package, using water, oil and eggs. Fills cups 2/3 full (about 1 rounded tablespoon each). Refrigerate remaining batter.
  • 2
    Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Repeat with remaining batter.
  • 3
    To make tassels, cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each length into several strips up to 1/2 inch from one end. Roll uncut end between fingertips to make fringes on ends of tassels.
  • 4
    Frost bottoms of cookies. Turn cupcakes in paper baking cups upside down. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack into frosted cookie. Place 1 candy on frosted cookie next to tassel. Store loosely covered at room temperature.

Expert Tips

  • You can use shoestring licorice in place of the fruit snack rolls.
  • Leave the paper baking cups on the cupcakes so the mortarboards are quicker to make and easier to transport.
  • Share these cupcakes with family and friends or your graduate, using paper baking cups that match school or class colors. You can even tint the frosting with food color to match the baking cups.

Nutrition Information

No nutrition information available for this recipe

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