Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® white cake mix

  2. 1 1/4 cups water

  3. 1/3 cup vegetable oil

  4. 3 egg whites

  5. 1/2 teaspoon almond extract

  6. 1 container (1 lb) Betty Crocker® Rich&Creamy vanilla frosting

  7. Blue paste food color 1/4 cup blue candy sprinkles

  8. 2 ounces vanilla-flavored candy coating (almond bark), chopped

Instructions Jump to Ingredients ↑

  1. Makes:

  2. cupcakes Prep: 40 minutes Start to Finish: 1 hour 40 minutes Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, egg whites and adding almond extract. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.

  3. Meanwhile, on sheet of paper, draw free-form 5-pointed star (about 2 inches wide) to use as pattern.

  4. In small bowl, place half of frosting. Dip toothpick into paste food color; stir food color into frosting in bowl until color is evenly distributed and desired shade. Frost 12 cupcakes with blue frosting. Frost remaining 12 cupcakes with white frosting; sprinkle blue candy sprinkles over white cupcakes.

  5. In small microwavable bowl, place candy coating. Microwave uncovered on High 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 seconds. Place in heavy-duty food storage plastic bag; seal bag and cut tiny hole in one bottom corner of bag.

  6. Place paper star pattern under large sheet of waxed paper. Squeezing bag of candy coating, trace the star on waxed paper; move pattern under waxed paper to make 12 stars. Let stars cool until set, about 5 minutes. Remove stars from waxed paper; insert 1 star in each of 12 cupcakes. Store loosely covered.

  7. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes, adding almond extract with water, oil and egg whites.


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