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Mini Cupcake Mortarboards
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Prep Time:
30 minutes
Total Time:
50 minutes
Create a celebratory dessert for your grad with this amazing recipe!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix (or your favorite flavor)
  • 1 box (4.5 oz) Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any flavor) or shoestring licorice
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Food color
  • 60 Lorna Doone™ shortbread cookies (from two 10-oz packages)
  • 60 M&M's® chocolate candies or fruit-flavored candies
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 mini muffin cups with miniature paper baking cups. Prepare cake batter according to box instructions. Fill each cup 2/3 full of batter (approximately 1 rounded tablespoon). Store any leftover batter in the refrigerator for later use.
  • Bake for 10 to 15 minutes until a toothpick inserted in the center comes out clean. Allow to cool. Keep the paper baking cups on the cupcakes for easier and more portable mortarboard preparation. Repeat process with the remaining batter.
  • For the tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Make several cuts up to 1/2 inch from one end of each length. Roll the uncut end between your fingertips to create tassels. Alternatively, cut several pieces of shoestring licorice into 2 1/2-inch lengths.
  • Color your frosting to match the paper baking cups. Frost the bottoms of the cookies and place one candy in the center of each. Then, create the mortarboard by placing a small amount of frosting on the bottom of a cupcake, placing a cookie on top of it. Press the uncut end of a fruit snack or 3-4 pieces of licorice into the frosted cookie next to the candy. Store the treats loosely covered.

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