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Nutrition Facts
Serving Size 56 g
(Approx. 24 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 1.5 g
Cholesterol 25 mg 8%
Sodium 180 mg 8%
Total Carbohydrate 33 g 11%
Dietary Fiber 1 g 4%
Sugars 24 g
Protein 2 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Saint Nick Cupcakes

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
24  People


Recipe makes 24 Servings

1 Hill Country Fare White Cake Mix
3 H-E-B Large Grade AA Eggs, whites only
1/3 cup(s) H-E-B Canola Oil
16 Oz Pillsbury Cream Supreme White Frosting
2 1/2 Tsp McCormick Food Color, Red
1/3 cup(s) Hill Country Fare Miniature Marshmallows
1/3 cup(s) semi sweet chocolate chips
1/4 cup(s) Red Hots Cinnamon Flavored Candy
1/2 cup(s) Hill Country Fare Coconut
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Prepare cake mix and bake in cupcake pan according to package directions. Cool for 10 minutes until ready to decorate.
Combine 2/3 cup of the white frosting and the red food color in a small bowl. Mix until the color is red. You can add more red color if needed; set icing aside.
Spread 2/3 of each cupcake with the white frosting and use the red frosting on the remaining 1/3 of the cupcake.
Place the remaining white frosting in a small zipper bag and clip one corner 1/8-inch across. Seal the bag and squeeze a line of white frosting along what would be a hat band.
Press a mini marshmallow to one side of the cupcake in the red icing for the hat pom-pom.
Place two chocolate chips for eyes and a red hot for the nose to create the face. Finish each cupcake with the coconut flakes for his beard.



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