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Strawberry Jam Tiny Toast™ Cakes

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  • 60 min prep time
  • 1 hr 35 min total time
  • 6 ingredients
  • 60 servings
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These tiny, jam-stuffed cupcakes are topped with frosting and strawberry-flavored toast cereal.

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup strawberry jam
1
container (12 oz) Betty Crocker™ Whipped vanilla frosting
1 1/4
cups strawberry Tiny Toast™ cereal
Red nonpareils or candy sprinkles

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  • 2 Make cake batter as directed on box. 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 Slowly spin end of round handle of wooden spoon back and forth, making deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom. Clean off end of spoon with paper towel as needed.
  • 5 Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 1/4-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • 6 Frost cupcakes; garnish each with cereal pieces and sprinkles.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  • 2 Make cake batter as directed on box. 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 Slowly spin end of round handle of wooden spoon back and forth, making deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom. Clean off end of spoon with paper towel as needed.
  • 5 Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 1/4-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • 6 Frost cupcakes; garnish each with cereal pieces and sprinkles.

Expert Tips

For a peanut butter and jam twist, add 1/4 cup creamy peanut butter to a small resealable food-storage plastic bag; seal bag. Cut 1/4-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill cupcake halfway with peanut butter. Fill remaining with 1/4 cup strawberry jam.

Try blueberry Tiny Toast™ cereal with blueberry preserves for a fun flavor twist.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
65mg
3%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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