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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. Karen Tack, Riverside, Connecticut Ingredients:
1 package white cake mix (regular size) |
1 cup buttermilk |
4 eggs |
1/3 cup canola oil |
1 can (16 ounces) vanilla frosting |
assorted colors paste food coloring |
assorted candies and decorations: spice gumdrops, regular and miniature m&m's, nonpareils, cake decorations, spearmint leaves, coarse and colored sugar, colored jimmmies and miniature marshmallows |
Directions:
1. In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full.
2. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired. Yield: 2 dozen.
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