Popping Rock Candy Cupcakes

Name: Popping Rock Candy Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: American
Ingredients: 1 container Betty Crocker® Rich & Creamy creamy white frosting; 3 eggs; 168 grams 18 pouches each) popping rock candy (any flavors); 118 milliliters vegetable oil; 237 milliliters water; 1 box Betty Crocker® SuperMoist® yellow cake mix

You can never have too many American recipes, so give Popping Rock Candy Cupcakes a try. This dairy free and pescatarian recipe serves 24. One serving contains 133 calories, 3g of protein, and 6g of fat. If you have rich & creamy creamy frosting, water, cake mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place foil or paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

Aluminum Foil

In 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.

Ingredients you will need

Candy

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 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.

Equipment you will use

Toothpicks