May Flowers Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

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

1

box (4-serving size) raspberry-flavored gelatin

2

                        containers Betty Crocker™ Whipped cream cheese frosting

24

large marshmallows

Assorted Betty Crocker™ Decorating Decors candy sprinkles

24

small yellow gumdrops

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.

Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding gelatin. Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Frost cupcakes with frosting. With dampened kitchen scissors, cut each marshmallow into slices. Arrange slices on cupcakes in flower shape; sprinkle with candy sprinkles. Use frosting to attach gumdrop in center of each flower.

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