Holiday Pie Cupcakes
Prep Time: 60 Mins
Yields: 24 cupcakes
Ingredients:1 box chocolate cake mix plus ingredients to make the cake
2 cans Betty Crocker® Cupcake Icing Cloud White and Sunset Orange
1 bottle Betty Crocker® Chocolate Decorating Decors
1 bottle Betty Crocker® Parlor Perfect Praline Crunch
1 can Betty Crocker® Easy Flow Decorating Icing Orange
1 bottle Betty Crocker® Yellow Sugar Crystals
1 pouch Betty Crocker® Cookie Icing Red
1 bottle Betty Crocker® Cinnamon Decors
Instructions: Preheat oven to 350°.
Bake cupcakes as per directions on the box and cool completely before decorating.
Frost the tops of the cupcakes with a thin coating of Betty Crocker Orange Sunset Cupcake Frosting. Smooth the top. Place Betty Crocker Decors in a shallow dish and roll the edges of the cupcake to coat. Use a knife to make small cuts in the pies. Pipe a little White Cupcake Frosting on each section to resemble whipped cream and top with Orange Easy Flow, if desired.
Lattice Lemon Pie:
Spread 1 tbsp of White Cupcake Icing on top of a cupcake. Roll the top in Betty Crocker Decor Sugar. Use the Cupcake Icing basket weave tip to make a lattice pattern on the top of the cupcake. Use the star tip for the border.
Lattice Cherry Pie:
Ice cupcake with Red Cookie Icing. The icing will spread, so make sure the icing is not piped too close to the edge of the cupcake or it will run over the sides. While the icing is still wet, sprinkle on the Cinnamon Decors. Use the star and writing tips to create the lattice and border.