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Pink Cupcakes

  • Cook Time: 17 - 23 minutes
  • Servings: 24
  • Course: Dessert

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Ingredients

  • 1 package (18.25 ounces) chocolate cake mix
  • 1 can (16 ounces) Vanilla frosting
  • Red food coloring
  • 48 mini peanut butter cups
  • 2 Tablespoons pink decorating sugar

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds<span>®</span> Baking Cups in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups

Step 4

BAKE following package directions (17 to 23 minutes). Cool.

Step 5

TINT 1/4 cup of vanilla frosting bright pink. Spoon into freezer weight resealable bag and seal.

Step 6

FROST cupcake with remaining white vanilla frosting.

Step 7

SPRINKLE tops of cupcakes with pink decorating sugar.

Step 8

CUT mini peanut butter cups in half. Press 4 peanut butter cup halves, cut side down, on top of cupcake.

Step 9

SNIP small corner (1/8 inch) of bag with pink frosting. Pipe a swirl of frosting on top of each peanut butter cup to look like frosted cupcake.

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