1 pkg (15.25 oz each) Duncan Hines® Confetti Cake Mix
1 cup water
1/3 cup vegetable oil
1 container (14 oz each) Duncan Hines® Whipped Fluffy White Frosting
2 cups sweetened flaked coconut
24 large marshmallows
black decorator gel
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||1 g||3%|
|Vitamin A||33 iu||1%|
Prepare cake mix according to package directions and bake into 24 cupcakes.
Reserve 1/4-cup frosting. Frost cooled cupcakes evenly with remaining frosting. Pour coconut into a bowl. Roll edge of each cupcake in coconut.
Use kitchen shears to cut marshmallows in half. Place one marshmallow half on the cupcake. Cut the other half in half again and use those pieces for the ears. If the marshmallows aren’t sticky enough, use reserved frosting to secure mouth and ears. Use black decorator gel to give each llama a mouth and eyes.
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