Popping Rock Candy Cupcakes
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By
Stephanie Wise
Updated Oct 31, 2012
Our Betty Crocker Yellow Cake Mix cupcakes explode with flavor thanks to the addition of popping rock candy.
Popping Rock Candy Cupcakes
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- Prep Time 15 min
- Total 1 hr 15 min
- Servings 24
- Ingredients 7
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup popping rock candy (two to three 0.33-oz pouches; any flavor)
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
- 18 pouches (0.33 oz each) popping rock candy (any flavors)
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.
-
Step2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.
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Step3Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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Step4Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.
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Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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