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Cupcake Poppers

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  • Prep 1 hr 15 min
  • Total 1 hr 15 min
  • Servings 30
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Get playful with your food and watch as simple cupcakes take on a little colour and turn into super-fun Cupcake Poppers. Start with Betty Crocker™ SuperMoist™ cake mix, and liven it up with bright colours and fluffy frosting
Created Sep 21, 2016
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • Gel food colours (neon pink, neon purple, neon orange, neon green, classic blue)
  • 1 1/2 cups (375 mL) marshmallow creme
  • 3/4 cup (175 mL) butter, softened
  • 1 1/4 cups (300 mL) icing sugar
  • Gel food colours (neon pink, neon purple, neon orange, neon green, classic blue)

Steps

  •  
    1
    Heat oven to 350°F (180°C). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup (175 mL) each. Make 5 different colours of batter by adding about 1/4 teaspoon (1 mL) food colour to each bowl; blend well.
  •  
    2
    Fill each muffin cup with 1 level measuring tablespoon (15 mL) batter, making 12 cupcakes of each colour
  •  
    3
    Bake 11 to 14 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
  •  
    4
    In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered icing sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup (75 mL) each. Using the same 5 food colours, lightly tint frosting in each bowl to match cupcake colours.
  •  
    5
    Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon (15 mL) 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.

Expert Tips

  • Tip 1
    For a fun idea, using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.
  • Tip 2
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

160 Calories, 8 Total Fat, 21 Total Carbs, 15 Sugars

Nutrition Facts

Serving Size: 30 cupcake poppers
Calories
160
Total Fat
8
Saturated Fat
3.5
Sodium
150
Total Carbs
21
Sugars
15
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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