Popping Rock Candy Cupcakes

Name: Popping Rock Candy Cupcakes
Prep time: 15 min
Total time: 1 min
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 1/4 cup popping rock candy (two to three 0.33-oz pouches; any flavor); 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting; 18 pouches (0.33 oz each) popping rock candy (any flavors)

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Prep Time: 15 minutes

Total: 1 hours, 15 minutes

Servings: 24

Author : Stephanie Wise

Ingredients

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1 box Betty Crocker™ Super Moist™ Yellow Cake Mix1 cup water1/2 cup vegetable oil3 eggs1/4 cup popping rock candy (two to three 0.33-oz pouches; any flavor)1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting18 pouches (0.33 oz each) popping rock candy (any flavors)

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Instructions

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Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.

Step 2

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.

Step 3

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.

Step 4

Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

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