Santa Cup­cakes

PREP: 30 min. BAKE: 20 min. + cool­ing MAKES: about 1¹ ₂ dozen

Simple & Delicious - - ON THE SIDE - —Sharon Sk­il­dum, Maple Grove, MN

1 pkg. white cake mix (reg­u­lar size) 1 can (16 oz.) vanilla frost­ing (about 1²/₃ cups)

Red gel or paste food col­or­ing Minia­ture marsh­mal­lows

Brown M&M’s mi­nis

Red Hots

Red jim­mies

Sweet­ened shred­ded co­conut

1. Pre­pare and bake cake mix ac­cord­ing to pack­age di­rec­tions for cup­cakes, fill­ing pa­per-lined muf­fin cups two-thirds full. Cool in pans 10 min­utes be­fore re­mov­ing to wire racks; cool com­pletely.

2. Tint 2/3 cup of frost­ing red with gel food col­or­ing. Place 3 Tbsp. white frost­ing in a food-safe plas­tic bag; cut

My kids al­ways leave out at least one cup­cake for Santa on Christ­mas Eve. These seemed ap­pro­pri­ate!

a 1/4-in. hole in one cor­ner and re­serve for pip­ing.

3. Use re­main­ing white frost­ing to cover two-thirds of each cup­cake. For hats, cover re­main­ing third of cup­cake with red frost­ing. Pipe fur trim with white frost­ing; add marsh­mal­lows for pom-poms. Dec­o­rate with M&M’s, Red Hots and jim­mies for faces; add co­conut for beards.

PER CUP­CAKE 276 cal., 12g fat (2g sat. fat), 31mg chol., 249mg sod., 40g carb. (28g sug­ars, 0 fiber), 2g pro.

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