Snowman Cupcakes

1 white pkg. cake (15.25 mix oz.) 3 egg whites 1/3 cup oil 1 tsp. almond extract Rainbow sour belts candy 36 Necco wafers 1/2 cup white candy melts, melted 18 marshmallows 1 tube (4.25 oz.) black decorating icing, fitted with plain tip 3 orange gumdrops Black licorice laces Marshmallow Frosting, above left Snowflake sprinkles

Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, egg whites, oil and extract until blended, 30 seconds; on medium, beat 2 minutes. Evenly divide batter among liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.

For earmuffs, lengthwise trim off all but 3 colors from sour belts; discard trimmings. If desired, for brighter color, lightly brush remaining 3-colorwide pieces of sour belts with water to remove sugar coating. Cut pieces into 18 (2 1/2") long strips. Using toothpick with candy melts, attach 1 sour belt strip to 2 Necco wafers. Refrigerate until set, 15 minutes. Attach earmuffs to marshmallows with candy melts. Refrigerate until set, 15 minutes. Pipe on icing eyes and mouth. For noses, cut triangles from gumdrops; attach to marshmallows with candy melts. Dry 5 minutes. For arms, cut 36 (1 1/4") pieces from licorice laces. In batches, transfer frosting to large pastry bag fitted with medium plain tip (such as Wilton #1A). Pipe frosting over cupcakes in layers to form snowman body. Top with marshmallow heads; for arms insert licorice laces. Decorate with sprinkles. Makes 18 cupcakes.