Mini Cupcake Mortarboards

Dairy Free
Mini Cupcake Mortarboards
50 min.
60
127kcal

Suggestions


Celebrate your special occasions with a delightful twist on a classic dessert: Mini Cupcake Mortarboards! These adorable treats are not only visually appealing but also dairy-free, making them a perfect choice for a variety of dietary preferences. Whether you're hosting a graduation party, a birthday bash, or simply want to impress your friends and family, these mini mortarboards are sure to steal the show.

With a light and fluffy cake base, each cupcake is topped with a shortbread cookie, creating the iconic mortarboard look. The vibrant colors of the frosting and the playful tassels made from chewy fruit snacks or licorice add a fun and festive touch. Plus, they are easy to make in large batches, yielding 60 servings, so you can treat a crowd without breaking a sweat!

In just 50 minutes, you can whip up these charming desserts that are not only delicious but also a feast for the eyes. Each bite is a perfect balance of sweetness and texture, with a satisfying crunch from the cookie and a burst of flavor from the frosting and candy. Get ready to impress your guests and create lasting memories with these Mini Cupcake Mortarboards that are as fun to make as they are to eat!

Ingredients

  • box cake mix white your favorite (or flavor)
  • 4.5 oz licorice rounds (any flavor)
  • 16 oz vanilla frosting 
  • serving purple gel food coloring 
  • 60  shortbread cookies (from two 10-oz packages)
  • 60  m&m candies 

Equipment

  • oven
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
  3. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
  4. Cut sixty 2 1/2-inch lengths from fruit snack rolls.
  5. Cut each into several strips up to 1/2 inch from 1 end.
  6. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
  7. Tint frosting with food color to match paper baking cups. Frost bottoms of cookies.
  8. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.

Nutrition Facts

Calories127kcal
Protein3.1%
Fat31.28%
Carbs65.62%

Properties

Glycemic Index
1.78
Glycemic Load
6.21
Inflammation Score
-1
Nutrition Score
1.646956541373%

Nutrients percent of daily need

Calories:127.15kcal
6.36%
Fat:4.42g
6.8%
Saturated Fat:1.35g
8.42%
Carbohydrates:20.86g
6.95%
Net Carbohydrates:20.61g
7.49%
Sugar:12.03g
13.37%
Cholesterol:0.15mg
0.05%
Sodium:119.53mg
5.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.99g
1.97%
Vitamin B2:0.07mg
4.29%
Phosphorus:37mg
3.7%
Folate:14.74µg
3.68%
Vitamin B1:0.05mg
3.65%
Manganese:0.06mg
3.02%
Vitamin E:0.43mg
2.9%
Vitamin B3:0.55mg
2.75%
Iron:0.49mg
2.72%
Vitamin K:2.32µg
2.21%
Calcium:21.56mg
2.16%
Selenium:1.37µg
1.96%
Fiber:0.25g
1.01%