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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