- Cook Time: 17 - 23 minutes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 1 package (18.25 ounces) yellow cake mix
- 1 container (12 oz.) ready-to-spread white frosting
- Green decorating sugar
- Green fondant
- 24 red jelly beans
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups
BAKE following package directions (17 to 23 minutes). Cool.
SPREAD the top of each cupcake with white frosting.
ROLL the edge of the cupcakes in green sugar to coat.
MAKE AND ASSEMBLE the olives 1.Use green fondant or tint white fondant with green food coloring and shape into 24 one-inch ovals. 2.Insert a red jelly bean at one short end of each oval to make the stuffed olives. 3.Insert one toothpick through each olive until olives are almost centered on toothpicks. 4.Insert one end of skewer with olive on each cupcake
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