6 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack, any flavor (from 5-ounce box)
6 dried apricots halves
1 tube (7 ounces) Betty Crocker® red cookie icing
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.
In large bowl, beat cake mix, water, oil, eggs and red food color with electric
mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups (about 2/3 full).
Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes; remove from pan to cooling rack. Cool completely.
Frost cupcakes with cream cheese frosting; reserve 1 tablespoon frosting.
Cut each apricot into 4 pieces; place 2 pieces on each side of cupcakes for ears.
Cut each fruit snack into 4 triangles. Place one triangle on top of each cupcake, folding
pointed end over to form hat.
Attach one gumdrop to pointed end of hat using reserved frosting.
Use remaining gumdrops for nose and chocolate chips for eyes. Pipe mouth
with red decorator frosting.
Make the Most of This Recipe: If you have
only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking
the first batch. Then bake the rest of the batter in the cooled muffin pan, adding
1 or 2 minutes to the bake time.
Nutrition Information: 1 Serving (1 Cupcake) Calories 240 (Calories from
Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 25mg; Sodium
250mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 25g), Protein 2g
Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat
Carbohydrate Choices: 2 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission):