If you don’t have a large enough platter, cover a piece of cardboard (15x12-inches) with aluminum foil. You can also purchase shiny silver-colored cardboard rectangles for cakes at craft and fabric stores.
To save time, unwrap the candies while the cupcakes are baking and cooling.
prep time55 Min
cook time2 Hr 25 Min
betty crocker supermoist white cake mix
water, vegetable oil and egg whites called for on cake mix boxes
(44 oz.) milk chocolate candy, unwrapped, broken into pieces
candy canes (2-inch) unwrapped
assorted fruit-flavored sphere-shaped lollipops
How To Make
Heat oven to 350. Place paper baking cup in each of 48 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Place cupcakes on platter, fitting snugly together and frosting rectangle. Frost cupcakes with 1 container of frosting. Refrigerate 30 minutes. Tint 1 container of frosting with green food color. Tint remaining container of frosting with blue color. Spread green frosting over cupcakes, leaving 3 cupcakes white in each of 3 corners. Frost the 3 corners of white cupcakes with some of the blue frosting. Arrange fruit chews on cupcakes to look like walkway. Fill ice cream cones with remaining blue frosting; top each with a gumdrop. Place ice cream cones in one area. Stand chocolate pieces and candy canes in the other corners. Arrange lollipops to look like a forest. Place remaining gumdrops randomly on cupcakes
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