Ingredients
1
box gluten-free yellow cake mix
Water, butter, gluten-free vanilla and eggs called for on cake mix box
1
container (12 oz) fluffy white whipped ready-to-spread frosting
42
Betty Crocker™ Fruit Gushers® tropical fruit snacks from 2 (5.4-oz) boxes
Red paste food color
42
tropical fruit snacks filled with real fruit juice, from 2 (5.4-oz) boxes
Preparation
Heat oven to 350°F. Place mini paper baking cup in each of 42 mini muffin cups. Make cake mix as directed on box, using water, butter, vanilla and eggs. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In small bowl, stir 1/4 cup of the frosting and enough food color to make desired color. Spoon into 1-quart resealable food-storage plastic bag; seal bag. Set aside. Frost cupcakes with remaining frosting. Place fruit snack in center of each cupcake for eyeball. Cut off small corner of bag; squeeze bag to pipe red frosting for eye veins.
