Cupcakes & Sandwich Rolls Bento Box

Directions

Mini Chocolate Cupcakes 

1. Preheat oven to 350°F (176°C). Spray or line two miniature muffin pans (44 portions).
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
4. Divide batter into prepared muffin tins (44 portions).
5. Bake in preheated oven for 18 - 22 minutes. 
6. Remove from oven and let cool for 10 minutes prior to removing from pan. Cool completely. 
7. Decorate with optional chocolate icing. 
8. Cupcakes can be frozen and pulled as needed. Store in an air-tight container for up to 3 months in the freezer or 1 week on the counter. 

Yields 44 miniature cupcakes 

Sandwich Rolls 

1. With a rolling pin, carefully flatten slices of Kinnikinnick Wide White Loaf. 
2. Using a paring knife, remove crust. 
3. Place flattened bread slices on individual pieces of plastic wrap (slightly larger than bread slice). 
4. Spread a thin layer of optional condiment on each piece of flattened bread. 
5. Place a piece of ham and lettuce on each piece of flatten bread. 
6. Using the plastic wrap to aid, roll each sandwich separately into a tight roll. Let sit for 10 minutes. 
7. Unwrap each Rolled Sandwich and trim ends. Cut each roll in half to create 6 Sandwich Rolls. Set aside.  
   

Assembly of Bento Box 

1. Add cut strawberries, cherry tomatoes, 2 cupcakes with or without icing and 6 Sandwich Rolls to bento box.  
2. Change up your sandwich fillings, fruit and vegetables for a different lunch combination every time!