Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Show:
Food Network Specials
Gum Worm Cupcakes
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 451
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 303 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 451
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 303 mg
Ingredients
Cupcakes:
Frosting:
Garnish:
Directions
- Preheat oven to 350 degrees F.
- Place cupcake papers in muffin pans. Set aside.
- In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.
- In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.
- Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.
