Nutrition Facts

Serving Size 175 g

(Approx. 18 Servings)

Amount Per Serving

Calories	750	Calories From Fat	290

% Daily Value*

Total Fat 33 g	51%

Saturated Fat 22 g	110%

Trans Fat 0.5 g

Cholesterol 25 mg	8%

Sodium 520 mg	22%

Total Carbohydrate 106 g	35%

Dietary Fiber 1 g	4%

Sugars 87 g

Protein	7 g

Vitamin A 6%	•	Iron 6%

Vitamin C 0%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Day of the Dead Confetti Cupcakes

Prep Time

1 hour

Cook Time

18 minutes

Total Time

1 h 18 m

Serves

18 People

Ingredients

Recipe makes 18 Servings

16 1/2 Oz box white cake mix, prepared according to package instructions for cupcakes

24 Oz white chocolate bark

1/2 cup(s) Wilton Jumbo Confetti Bright Sprinkles

1 cup(s) Mini M&Ms

3 1/4 Oz Wilton Green Decorating Icing

3 1/4 Oz Wilton Violet Decorating Icing

3 1/4 Oz Wilton Black Sparkling Gel

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Instructions

Cut top off cooled cupcakes.

Place white chocolate in microwave and melt according to package instructions. Set aside to cool before use.

Meanwhile, using a fork, remove inside of cupcakes from top and bottom without breaking cupcakes apart.

Fill bottom of cupcakes with sprinkles and M&Ms.

Using green icing, line rim of bottom half of cupcake and line up top of cupcake on icing. Place on plate or cookie sheet and freeze 5 minutes.

Dip top of cupcake in melted white chocolate and place on plate or baking dish. Repeat and place in freezer for 3 minutes.

After white chocolate has hardened, remove cupcakes from freezer and repeat with bottom of cupcakes.

After white chocolate has hardened, remove cupcakes from freezer and use black icing for eyes, mouth and nose and blue icing to decorate.

Chef's Tip: Use different sprinkles, edible decorations and icing. Reserved cake removed from cupcakes can be used to make cake pops!