Cupcake Poppers

betty crocker

30 cupcake popper sandwiches

Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box

¼teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting

1 ½ cups marshmallow crème (need 2- 7oz. jars)

¾ cup butter, softened (1.5 sticks)

1 cup powdered sugar

Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Directions
Heat oven to 350°F. 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
(Do not try to make more than 12. You want the batter to be really full to make a big top)

Bake 10 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.(I stick them in the freezer to cool off. Do not let the different colors touch each other)


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 the 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.




120 calories per sandwich