1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
1-1/3 cups whole milk, divided
1/3 cup vegetable oil
1-1/2 cups butter (3 sticks), softened
7-1/2 cups confectioners' sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
red and yellow food coloring
72 miniature marshmallows
96 thin pretzel sticks
|% Daily Value|
|Total Fat||17 g||26%|
|Saturated Fat||8 g||42%|
|Dietary Fiber||1 g||4%|
|Vitamin A||409 iu||8%|
Preheat oven to 350°F and line two muffin pans with 24 cupcake liners.
In a large bowl, combine the cake mix, eggs, 1 cup milk and oil. With an electric hand mixer, blend at low speed for 30 seconds to moisten, then beat at medium speed until well blended, about 2 minutes.
Divide batter evenly into cupcake liners, filling each to about 2/3 full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 18 to 22 minutes. Let cool completely.
Meanwhile, in a large bowl beat butter with an electric hand mixer until light and fluffy. Add powdered sugar, one cup at a time, and beat until completely combined. Beat in vanilla and salt. Beat in the remaining 1/3 cup milk, a tablespoon at a time, until desired consistency is reached.
Divide the vanilla buttercream frosting between three bowls. Dye one bowl red, one yellow, and one orange. Fit a large pastry bag with a star tip and fill with frosting, alternating between colors. Pipe the swirled buttercream onto the cooled cupcakes to look like fire.
Skewer three mini marshmallows on a small wooden skewer and repeat to make 24. If available, use a kitchen torch or a gas stovetop burner to carefully roast the marshmallows.
Place three or four pretzel rods around the “fire” to look like firewood and top with the marshmallow sticks.
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