Preparation

• 1
  Preheat oven to 300ºF. Spray a 9x13-inch pan with nonstick baking spray.
• 2
  <strong>For the crowns:</strong>
• 3
  1. In a large bowl, whisk together one box of cake mix, 2 eggs, 1/3 cup of the oil, and 1/2 cup of the water.
• 4
  2. Tint the batter pink or blue with gel food coloring.
• 5
  3. Pour the colored batter into the prepared baking dish and bake for 17-21 minutes, or just until the batter springs back when touched lightly in the center.
• 6
  4. Remove cake from the pan and cool completely.
• 7
  5. Cut the cooled colored cake into 2x2-inch squares.
• 8
  6. With a sharp knife, carve each square into a little crown.
• 9
  7. Each crown should be no more than 1-1/2-inches wide.
• 10
  <strong>For the cupcakes:</strong>
• 11
  1. In a large bowl, whisk together second box of cake mix, 3 egg whites, the remaining 1/3 cup of oil, and remaining 1 cup of the water until smooth.
• 12
  2. Line a 12-count muffin tin with cupcake wrappers and spoon a small amount of the white batter into the bottom of each wrapper.
• 13
  3. Press a pink cake crown into the center of each cup, then cover the crowns with the remaining white batter, dividing equally between them, and filling each muffin cup 3/4 of the way full.
• 14
  4. Bake cupcakes in a preheated oven for 17-20 minutes, or just until the center of each cupcake springs back when touched lightly. Cool completely.
• 15
  <strong>For the frosting: </strong>
• 16
  1. Tint the Betty Crocker™ frosting with purple gel coloring.
• 17
  2. Transfer the tinted frosting to a pastry bag fitting with a large star tip.
• 18
  3. Pipe frosting onto cooled cupcakes.
• 19
  4. Sprinkle with purple sugar.
• 20
  5. Allow frosting to set before serving.