Prep Time: 1 hour 15 min Total Time: 2 hours 20 min Makes: 24 cupcakes
Cupcakes 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations Yellow food color 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting Powdered sugar 48 large yellow, orange and/or red gumdrops Betty Crocker® black decorating icing (from 4.25-oz tube) Betty Crocker® red decorating gel (from 0.68-oz tube)
1. Heat oven to 350°F (or 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 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Stir 15 drops food color into frosting until bright yellow. Frost cupcakes.
3. Lightly sprinkle powdered sugar on work surface and rolling pin. Roll 4 gumdrops at a time into flat ovals about 1/8 inch thick. Cut thin sliver off top and bottom of each oval to make rectangles. Cut each rectangle in half crosswise to make 2 squares; cut each square diagonally in half to make 2 triangles.
4. Arrange 8 gumdrop triangles around edge of each cupcake for sun rays. Using small writing tip on black icing tube, pipe sunglasses on each cupcake. Using red gel, pipe smiling mouth on each cupcake. Refrigerate until ready to serve. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.
Do-Ahead Roll and cut sun rays ahead of time so kids can easily assemble the cupcakes.
Success For brighter yellow frosting, use gel food color instead of liquid.