One Bowl
60 mini cupcakes | Prep Time: 1 Hour | Start to Finish: 1 Hour 35 Minutes
1 Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups.
2 Make cake batter as directed on box using water, oil and eggs. Fill muffin cups three-fourths full (about 1 heaping tablespoon each).
3 Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
4 With handle of wooden spoon, slowly twist back and forth into top of each cupcake to make ½-inch-wide indentation not quite to bottom, wiping spoon handle occasionally if necessary.
5 Spoon jam into small resealable food-storage plastic bag; seal bag. Cut ¼-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill indentation.
6 Frost cupcakes. Garnish each with cereal pieces and sprinkles.
1 Mini Cupcake: Calories 90; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 65mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 0g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Sweet Secret For a peanut butter and jam twist, spoon ¼ cup creamy peanut butter into small resealable food-storage plastic bag; seal bag. Cut ¼-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill indentation halfway with peanut butter. Fill remaining half with ¼ cup strawberry jam.
Sweet Secret Try blueberry Tiny Toast cereal with blueberry preserves for a fun flavor twist.