M&M’s RWB - Cupcakes

Perfect for the Fourth of July, these fabulous frosted cupcakes are baked and topped with all the colors of America! Full recipe below!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 48 mini cupcakes

Ingredients:

1 cup M&M’s® Milk Chocolate, Red, White and Blue
1 box (15.25 oz) vanilla cake mix
1 container (340 g) vanilla frosting

Instructions:

1. Preheat oven to 350°F. Line 2 mini-cupcake pans with paper liners.

2. Prepare cake mix according to package directions. Divide batter evenly among mini-cupcake pans, filling each three-quarters full.

3. Bake for 12 to 15 minutes or until golden and toothpick inserted in center comes out clean. Let cool in pans on racks for 5 minutes. Transfer cupcakes directly to racks; let cool completely.

4. Frost cupcakes; sprinkle evenly with M&M’s®.

Tip: Store cupcakes in single layer in airtight container for up to 2 days.

Nutrition Facts
Per 1 mini cupcake

Calories 120
Fat 6g
Cholesterol 10mg
Sodium 85mg
Carbohydrate 15g
Fiber 0g
Sugars 12g
Protein 1g

[BenTheBlocksworldEngine]

Remember when you brought crispy M&M's back? Well I want you to also bring the M&M's ice cream bars back! You know, the ones in red green and blue? This is how they're made: First, vanilla ice cream is shaped into a circle. Next, popsicle sticks are put into them. Then, they're covered in chocolate. Then, they get colored. And lastly, They're stamped with their "M" logo. Someone reply or like if you're with me!