Holiday Cupcake Wreath
|Cake mix||19 Ounce (1 package, Pillsbury, Funfetti)|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Egg whites/2 eggs||3|
|Vanilla frosting mix||1 Can (10 oz) (1 package, Pillsbury, Funfetti)|
Heat oven to 350Â°F.
Line 24 to 30 muffin cups with paper baking cups.
In large bowl, combine all cake ingredients.
Beat at low speed until moistened; beat 2 minutes at high speed.
Stir in candy bits by hand.
Fill muffin cups 2/3 full.
Bake at 350Â°F for 20 to 30 minutes or until toothpick inserted in center comes out clean.
Remove from pans; cool completely.
Spread top of cooled cupcakes with frosting.
Arrange cupcakes in a wreath shape on a large round serving tray, making two rings, one inside the other.
Make a bow from holiday ribbon and position it on the tray as desired.