Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed
2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool 10 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes.
Stir paste food color into frosting in container. Spread frosting over cupcakes.
To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 62 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 24mg||7 %|
|Sodium 245mg||8 %|
|Potassium 164.7mg||4 %|
|Total Carbohydrate 69.8g||21 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 66.4g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 342
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