Polka Dot Purse
- Cook Time: 19 - 22 minutes
- Servings: 24
- Course: Dessert
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- 1 package (18.25 ounces) red velvet cake mix
- 1 container (12 oz.) ready-to-spread chocolate frosting
- 1 container (12 oz.) ready-to-spread white frosting
- Pink sugar crystals
- 12 vanilla wafers Reynolds® Cut-Rite® Wax Paper
- White chocolate, melted
- 336 gold edible dagrees
- 168 multi-colored mini candies
- 12 pretzel sticks
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups (Dots) in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (19 to 22 minutes). Cool.
SPREAD the top of each cupcake with chocolate frosting.
MAKE AND ASSEMBLE the purses: 1. Cut vanilla wafers in half & frost with vanilla frosting. 2. Dip the frosted wafers into bright pink sugar crystals. 3. Place on Reynolds Wax Paper to dry. 4. Once dry, use drops of frosting as glue to place mini candies on purses. Let set to dry. 5. For purse handles, pipe melted white chocolate onto Reynolds Wax Paper. 6. Place gold edible dragees onto the white chocolate; refrigerate to harden. 7. Use more melted white chocolate as glue to gently attach the handles to the purses. 8. For the clasp, add 2 gold edible dragees at the top of the purse with more melted white chocolate. INSERT half a preztel stick into the frosted cupcake slightly off center.
PLACE the fully decorated purses carefully onto the cupcakes, leaning them onto the pretzels for support.
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