• 22servings
  • 40minutes
  • 185calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 package(s) (18 1/4 ) devil's food cake mix with pudding

  2. 1 cup(s) sour cream

  3. 1/2 cup(s) vegetable oil

  4. 3 large eggs

  5. 1 teaspoon(s) vanilla extract

  6. 2 large egg whites

  7. 1 cup(s) sugar

  8. 2 teaspoon(s) lemon juice

  9. 1 teaspoon(s) (light) corn syrup

  10. 1/4 teaspoon(s) cream of tartar

  11. orange food coloring

  12. decorating sugar crystals , jelly beans

Instructions Jump to Ingredients ↑

  1. Place a rack in the center of the oven and preheat to 350ºF. Paper-line 24 muffin cups.

  2. In a large mixing bowl, combine the cake mix, 3/4 cup water, sour cream, oil, eggs and vanilla, and blend with an electric mixer on low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, then turn mixer up to medium speed and beat 2 minutes more. The batter should look well combined. Spoon batter into muffin cups, so that each liner is three-quarters full.

  3. Bake cupcakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool on wire rack for 5 minutes, then remove cupcakes from pans and leave them on the rack to cool completely.

  4. Meanwhile, make frosting: In top of double boiler, over 1 inch of simmering water, with handheld mixer at medium speed, beat egg whites, sugar, 1/4 cup water, lemon juice, corn syrup and cream of tartar until soft peaks form and temperature reaches 160ºF on candy thermometer, about 7 minutes. Remove top of double boiler from heat; beat 5 to 10 minutes longer, until stiff peaks form. Fold in orange food coloring until evenly distributed.

  5. Spread frosting on cupcakes and decorate with sugar crystals, jelly beans or other candies, as desired.


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