Real Recipes From Real Home Cooks ®

cupcake poppers

Recipe by
Sheri Wasky
Williamson, WV

This is a Betty Crocker recipe. It is fun and it is delicious.

yield serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For cupcake poppers

  • 1 box
    betty crocker supermoist white cake mix
  • water, oil, egg whites called for on the box
  • 1/4 tsp
    each color of gel or food color
  • (neon pink, neon purple, neon orange, neon green and classic blue
  • 1 1/2 c
    marshmallow cream
  • 3/4 c
    butter, softened
  • 1 1/4 c
    powdered sugar
  • gel or liquid food colors as listed above

How To Make cupcake poppers

  • Cupcake Poppers
    Preheat oven to 350 degrees. 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.
  • 2
    Fill each muffin cup with 1 level measuring tablespoon of batter, making 12 cupcakes of each color.
  • 3
    Bake 10-12 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Cool completely, about 10 minutes.
  • 4
    In a large bowl, beat marshmallow cream and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 bowls, about 1/3 cup each. Using the same 5 colors, lightly tint frosting in each bowl to match the cupcake colors.
  • 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 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.

Categories & Tags for Cupcake Poppers: