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Surfs-Up Cupcakes

Prep time

30 min

Total time

1 hr

Servings

Makes 24 servings.

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    Ingredients
    • 40 SWEDISH FISH Tails Soft & Chewy Candies, divided
    • 1 pkg. (2-layer size) white cake mix with colored sprinkles
    • 1 oz. white candy coating wafers, melted
    • 24 SOUR PATCH KIDS Heads Candies
    • 6 HONEY MAID Honey Grahams, quartered
    • 1 can (6.4 oz.) blue decorating icing
    • 3/4 cup ready-to-spread white frosting
Preparation
  • Heat oven to 350°F. Reserve 24 SWEDISH FISH Candies for later use; chop remaining SWEDISH FISH Candies.
  • Prepare cake batter as directed on package; stir in chopped SWEDISH FISH Candies. Spoon batter into 24 paper-lined muffin pan cups.
  • Bake 19 to 23 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.
  • Meanwhile, use melted candy coating to attach SOUR PATCH KIDS Candies to graham rectangles to resemble surfers on surf boards. Let stand until ready to use.
  • Add blue icing to large pastry bag fitted with star tip alternately with spoonfuls of white frosting. Use to pipe frosting mixture onto tops of cupcakes to resemble ocean waves as shown in photo.
  • Top with decorated graham rectangles and reserved SWEDISH FISH Candies.

Recipe Tips

SubstituteSubstitute 16 additional SOUR PATCH KIDS Heads Candies for 16 of the SWEDISH FISH Candies. Chop 16 candies, then stir into prepared cake batter before spooning into prepared muffin pan cups before baking as directed.

VariationPrepare using a plain white cake mix, and blending 12 drops blue food coloring into the prepared cake batter before stirring in the chopped SWEDISH FISH Candies.

341599

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