Cupcake Strawberries Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1/4

teaspoon Betty Crocker™ red gel food color

1

                        container Betty Crocker™ Rich & Creamy creamy white frosting

1

                        box (4.5 oz) Betty Crocker™ Fruit by the Foot™ green chewy fruit snack rolls

1/4

cup miniature semisweet chocolate chips

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make strawberry-shaped cupcakes, pinch in one side of each paper baking cup. Insert 1/2-inch ball of foil between liner and muffin cup to hold in place. (See photo.)

Make, bake and cool cake mix as directed on box for cupcakes.

Stir food color into frosting until well blended. Frost cooled cupcakes with frosting to look like strawberries. Cut chewy fruit snack into leaf shapes; press into tops of cupcakes. Arrange chocolate chips on frosting to look like seeds. Store loosely covered.

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