Ingredients:
- 1 box white cake mix (I used Duncan Hines)
- green food coloring
- 2-3 tablespoons sprinkles, plus additional if desired
- 1 large container of white frosting
- yellow food coloring
Directions:
1. Preheat oven to 350F. Line a 10” x 15” cookie sheet with
nonstick foil (or a 9” x 13” baking dish). Prepare cake mix according to the
directions on the box.
2. Measure out 1 ½ cups of prepared batter into a medium
bowl. Stir in green food coloring until it has reached the shade of green that
you desire. Pour the batter into the prepared cookie sheet and smooth. Evenly
distribute the 2-3 tablespoons of sprinkles over the batter (or stir the
sprinkles into the batter then spread into pan). Bake for 10-12 minutes or
until a toothpick inserted into the cake comes out clean. If using a 9” x 13”
pan, the cake may take longer to bake. Set aside to cool.
3. Line a 12-cup muffin pan with paper liners. Using 4
circle cookie cutters in different sizes, cut out 12 of each size circle. The
largest cookie cutter should be almost the size of the bottom of the paper
liner. Stack the cake circles to look like a tree in each paper liner. The top
of the tree should come to the top of the cupcake pan.
4. Evenly distribute the remaining batter around each tree
in the cupcake pan making sure not to disturb the tree itself. Leave the top of
the tree uncovered by batter. Bake the cupcakes for 17-19 minutes or until a
toothpick inserted off center comes out clean. Cool completely.
5. In a small bowl, stir about 1 tablespoon of frosting with
yellow food coloring until the desired color is reached. Spoon the yellow
frosting into a piping bag or zip-top bag. If you cannot see the green tops of
the trees, then use a toothpick to uncover them. Pipe ¼-½ teaspoon yellow
frosting over the top of each green circle. Carefully ice the cupcakes with the
remaining white frosting using a piping bag or zip-top bag. Sprinkle with
additional sprinkles, if desired.
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