No time to fuss? Not a problem! Just grab a box of cake mix, some candy, and a jar of Marshmallow Fluff to create our so-cheery holiday sweets!
- 1 1/2 c butter, room temperature
- 3 c Marshmallow Fluff
- 3 c confectioner's sugar
- 1 tbsp vanilla
- 15 oz white cake mix
- 3 egg whites
- 1/3 c oil
- 1 tsp almond extract
- Rainbow sour belts candy
- 36 Necco wafers
- 1/2 c white candy melts, melted
- 18 marshmallows
- 1 tube black decorating icing, fitted with plain tip
- 3 orange gumdrops
- Black licorice laces
- Snowflake sprinkles
On medium speed, beat butter and Marshmallow Fluff until blended, 2 minutes.
On low, gradually beat in confectioners' sugar and vanilla.
On medium-high, beat until light and fluffy, 2 minutes.
Preheat oven to 350°F. Line 18 muffin cups with cupcake liners.
On low speed, beat cake mix, 1 cup water, egg whites, oil and extract until blended, 30 seconds; on medium, beat 2 minutes. Evenly divide among liners.
Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes.
Transfer from pan to racks; cool completely.
For earmuffs, lengthwise trim off all but 3 colors from sour belts; discard trimmings. If desired, for brighter color, lightly brush remaining 3-color-wide pieces of sour belts with water to remove sugar coating. Cut pieces into 18 (2 1/2") long strips.
Using toothpick with candy melts, attach 1 sour belt strip to 2 Necco wafers. Refrigerate until set, 15 minutes. Attach earmuffs to marshmallows with candy melts. Refrigerate until set, 15 minutes.
Pipe on icing eyes and mouth. For noses, cut triangles from gumdrops; attach to marshmallows with candy melts. Dry 5 minutes. For arms, cut 18 (2 1/2") pieces from licorice laces.
In batches, transfer frosting to large disposable pastry bag fitted with medium plain tip (such as Wilton #1A). Pipe frosting over cupcakes in layers to form snowman body.
Top with marshmallow heads; for arms insert licorice laces. Decorate with sprinkles. Makes 18 cupcakes.
You can make a variation on the frosting with cream cheese by beating 4 fl oz. cream cheese (room temperature) with butter and Marshmallow Fluff.