oversized candy sprinkles, to taste (round pink cake decors and pink candy buttons)
Serving Size: 1 (1894) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 178 g38 %
Total Fat 19.8 g30 %
Saturated Fat 11 g55 %
Cholesterol 44.1 mg
Sodium 317.4 mg
Dietary Fiber 0.3 g1 %
Sugars 65 g260 %
Protein 2.1 g
Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
On low speed, beat cake mix, 1 1/3 c water, egg whites, 2 Tbs butter, bubblegum extract and food coloring until combined (about 30 seconds). On medium speed, beat until thick and smooth (2 minutes).
Divide batter among liners. Bake 18-20 mins or until toothpick inserted comes clean. Cool completely on rack.
On medium-high speed, beat remaining butter until light and fluffy (2 mins). Gradually beat in sugar, 2 Tbs water and vanilla until smooth. If desired, transfer frosting to pastry bag fitted with large round tip. Pipe or spread over cupcakes.
Decorate with sprinkles, decors, and buttons. Refrigerate until ready to serve.