Read the full recipe after the video.

Recipe Summary

45 mins
1 min
46 mins
12 (2-1/2 inch) cupcakes


Ingredient Checklist


Instructions Checklist
  • Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

  • Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

  • Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

Nutrition Facts

493 calories; fat 25g; cholesterol 32mg; saturated fat 8g; carbohydrates 64g; mono fat 9g; poly fat 4g; trans fatty acid 2g; insoluble fiber 0g; sugars 54g; protein 3g; vitamin a 48.6IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 230mg; potassium 76mg; calcium 70.7mg; iron 0.5mg.