Root Float Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) package white cake mix
• 1 1/4 cups root
• 1/4 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 (16 ounce) can vanilla frosting
• 1 cup frozen whipped topping, thawed
• 15 -20 root barrel hard candies, crushed

Recipe

• 1 preheat oven to 350*. line 24 muffin cups with paper baking cups. combine cake mix, root , oil, eggs and vanilla in a large bowl. beat with an electric mixer on low speed until moistened. beat on medium speed for 3 minutes. divide batter evenly among prepared muffin cups.
• 2 bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. cool in pan for 3 minutes. remove cupcakes from pan; place on wire racks to cool completely.
• 3 combine frosting and whipped topping in a small bowl; stir gently to mix. spread frosting mixture on top of cooled cupcakes.
• 4 sprinkle crushed candy evenly on top of frosted cupcakes.