Flag Cupcake Cake

PREP TIME 30 Min
TOTAL TIME 2 Hr

Servings: 24

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Betty Crocker® red sugar
Betty Crocker® blue sugar
Betty Crocker® Decorating Decors stars
2 thick pretzel rods (7 inch)
1 roll Betty Crocker® Fruit by the Foot® chewy fruit snack rolls
    (any red flavor; from 4.5-oz box)

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

2. Frost 9 cupcakes with frosting; sprinkle with red sugar. Frost 6 cupcakes with frosting; sprinkle with blue sugar and star decors. Frost remaining 9 cupcakes with frosting. Arrange cupcakes as shown in photo.

3. To make flag pole, arrange pretzel rods end-to-end and wrap with fruit snack; place on left side of arranged cupcakes.

Expert Tips:
You can freeze the baked cupcakes tightly wrapped for up to two months.

Nutrition Information: 1 Serving (1 Frosted Cupcake) Calories 180 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g), Protein 1g

Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Betty Crocker.