JOLLY RANCHER Rainbow Cupcakes

Name: JOLLY RANCHER Rainbow Cupcakes
Ingredients: 5 lbs. (16 cups) white cake mix (without pudding in the mix); water (package directions); eggs (package directions); vegetable oil (package directions); 1 lb. 4 oz. (4 cups) JOLLY RANCHER Pieces (Item# 23522); 6 lbs. (16 cups) ready-to-spread vanilla frosting; -- Additional JOLLY RANCHER Pieces (Item# 23522); CONFETTI CANDY BARK (optional); (for recipe go to www.hersheysfoodservice.com)

Made with:

JOLLY RANCHER Candy Pieces (Item# 23522)

YIELD

9 dozen cupcakes

Ingredients

5 lbs. (16 cups)

white cake mix (without pudding in the mix)

water

(package directions)

eggs

(package directions)

vegetable oil

(package directions)

1 lb. 4 oz. (4 cups)

JOLLY RANCHER Pieces (Item# 23522)

6 lbs. (16 cups)

ready-to-spread vanilla frosting

Additional JOLLY RANCHER Pieces (Item# 23522)

CONFETTI CANDY BARK (optional)

(for recipe go to www.hersheysfoodservice.com)

Directions

Heat oven according to package directions. Line muffin pans (2-1/2 inches in diameter) with paper bake cups.
Prepare cake batter according to EGG AND OIL VARIATION on package directions. Stir in JOLLY RANCHER Candy Pieces. Using #20 scoop, deposit batter into prepared bake cups (1-1/2 oz.)*
Bake as directed on package or until cake is golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost with ready-to-spread vanilla frosting. When ready to serve, sprinkle with additional JOLLY RANCHER Candy Pieces.Garnish with CONFETTI CANDY BARK.
VARIATION:
MINI CUPCAKES: Line small muffin pans (2 inches in diameter) with paper bake cups. Using heaping #50 scoop deposit batter into prepared bake cups (1/2 oz. with batter).* Bake 10 to 15 minutes or until cake is golden brown and wooden pick inserted in center comes out clean. Cool completely. Frost. Garnish with additional JOLLY RANCHER Candy Pieces. Makes approximately 28 dozen cupcakes.
JUMBO CUPCAKES: Line jumbo muffin pans (3-1/2 inches in diameter) with paper bake cups. Using #10 scoop, deposit batter into prepared bake cups (3 oz. with batter).* Bake 18 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost. Garnish with additional JOLLY RANCHER Candy Pieces. Makes approximately 5 dozen cupcakes.

*You will want to deposit batter quickly; moisture will make candy bleed.