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Cupcake Poppers
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 15 minutes
Transform basic cupcakes into vibrant and playful Cupcake Poppers using colorful Betty Crocker™ Super Moist™ cake mix and fluffy frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ 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)
  • 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)
Instructions:
  • Preheat oven to 350°F and generously spray 60 mini muffin cups. Prepare cake batter according to package instructions. Evenly divide the batter among 5 small bowls, approximately 3/4 cup each. Add 1/4 teaspoon of food coloring to each bowl to create 5 vibrant different colors; mix thoroughly.
  • Spoon 1 level measuring tablespoon of batter into each muffin cup, creating 12 cupcakes in each color.
  • Bake for 11 to 14 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes, then remove it from the pan. Allow it to cool completely for about 10 minutes.
  • In a large bowl, combine marshmallow creme and butter using an electric mixer until smooth. Gradually add powdered sugar and beat until fluffy. Divide the frosting into 5 small bowls, about 1/3 cup in each. Use the 5 food colors to tint the frosting in each bowl to match the colors of the cupcakes.
  • Construct each popper with 2 mini cupcakes. Slice off the tops of each cupcake horizontally (save the bottoms for future use). Spread or pipe approximately 1 tablespoon of frosting on the cut side of one cupcake top. Create a sandwich by placing the cut side of the second cupcake top on the frosting and gently pressing it down. Repeat with the rest of the cupcake tops. Store loosely covered.

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