Let Them Eat Cupcakes! Easy recipes and helpful tips to make your next bake sale a success

By Colleen McTiernan

Froot Loop Treats

Makes 12 servings

4 tablespoons butter

8 ounces marshmallows (4 ½ cups)

5 ½ cups Froot Loops

Melt butter and marshmallows together in a large pot until smooth, about 5 minutes. Pour mixture into a bowl with Froot Loops and mix well.

Spread the mixture across a 14-inch by 16-inch cookie sheet using a greased spatula. Let set until cooled, then cut into squares.

Brownie Pops

Makes about 12 servings (depending on the size of your pan)

Brownie mix (typically requires vegetable oil and eggs)

Cream cheese frosting

Chocolate frosting

Sprinkles

Ice pop sticks

Prepare brownies according to package directions. Once brownies have been baked and cooled, cut them into rectangles. Insert a wooden popsicle stick into the bottom end of each brownie. Decorate with frosting and sprinkles.

Cupcake Cones

Makes about 20 servings

Cake mix (typically requires vegetable oil and eggs)

Flat-bottomed ice cream cones

Chocolate frosting

Vanilla frosting

Sprinkles

Preheat oven to temperature indicated in package instructions and prepare cupcake mix. Place cones in muffin tin and fill each cone with about 3 tablespoons of mix. Bake according to package directions.

Once cooled, decorate with frosting and sprinkles.

Candy-Dipped Nilla Wafers

Makes 12 servings

48 Nilla Wafers

1 package white Wilton Candy Melts

1 package red Wilton Candy Melts

1 package teal Wilton Candy Melts

Melt the each of the candy melt colors separately according to package directions. Once the melts have become creamy and smooth, dip the Nilla Wafers into the mixture so that they are about halfway covered.

Let the wafers set on wax paper before packaging them in clear bags in sets of fours.

Popcorn Bags

Makes 15 servings

Three 3.2-ounce bags microwavable popcorn

1 package semisweet chocolate chips

1 package white Wilton Candy Melts

Disposable snack bowls

Clear bags

Prepare popcorn according to package directions, then empty each of the bags onto a sheet of parchment paper, discarding any remaining kernels.

Place 1 cup of the chocolate chips in a microwave-safe bowl and microwave in 20 second intervals until smooth. Melt the candy melts according to package directions.

Drizzle the popcorn with the melted chocolate and candy melts. Once hardened, scoop the popcorn into the snack bowls, place bowls into the clear bags and tie the bags closed with ribbon.