- 24
Ingredients
- Cake
- 1 box Betty Crocker® SuperMoist® cake mix (any flavor)
- Water, vegetable oil and eggs called for on cake mix box
- Platter, tray or foil-covered cardboard (about 16x14 inches)
- Decorations and Frosting
- 1 bag (10.5 oz) miniature marshmallows (white)
- 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
- Betty Crocker® pink or red gel food color
- 2/3 cup pink miniature marshmallows (from 10.5 oz bag fruit flavored miniature marshmallows)
- 2 snack size dark chocolate-covered peppermint patties (from 12 oz bag)
- 1 tube (0.68 oz) Betty Crocker® black decorating gel or 3 to 4 pieces black string licorice
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Preparation
Step 1
1. Heat oven to 350°F (325°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. Pour bag of miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter as shown on diagram, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
3. Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of the nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.)