1- Heat oven to 350°. Grease bottoms only of 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups. Make cake mix as directed on package, using water, oil and eggs. Fill cups 2/3 full.
2- Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
3- Spread frosting over tops of cupcakes. Make handles with licorice. Decorate with candies. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for cupcakes. Makes 30 cupcakes.
1 Cupcake: Calories 245 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 25mg Sodium 170mg Carbohydrate 37g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 2%.
Betty's Tip: It's easy to make these baskets look springtime special. Tint the frosting with a few drops of food color. Pick out fun foil or decorated muffin cup liners at your supermarket or paper supply store.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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