CUPCAKE POPPERS

Cupcake Poppers image

Provided by Sheri Wasky

Categories Cakes

Time 2h30m

Number Of Ingredients 8

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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

Steps:

1. 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.