BETTY CROCKER CUPCAKE POPPERS

 

  • Cooking Time: 1 hour 15 mins
  • Servings: 30
  • Preparation Time: 1 hour 15 mins

Ingredients

  • Cupcakes
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/4 teaspoon each Betty Crocker® gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)
  • Frosting
  • 1 1/2 cups marshmallow creme
  • 3/4 cup butter, softened
  • 1 1/4 cups powdered sugar
  • Betty Crocker® gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Directions

  • Heat oven to 350°F (for all pans). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
  • Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
  • Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
  • In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match cupcake colors.
  • Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Notes

Categories: Cupcakes  Filling  Misc. Dessert 

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/cupcake-poppers/c0d659b8-4c2f-41ec-a080-a78af7ef5f20?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_11_03_2011

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