muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Cupcake Poppers!

on May 17, 2012

What can I say, I’ve got it bad. I am DEFINITELY on a sweet kick and I don’t know why. Maybe it is because I’ve been trying to cut back lately and this is my way of indulging, lol!

Well, that and I have been searching for just the right birthday treats so maybe that’s it, yeah, let’s go with that one 😉

Today I’m sharing with you the SUPER FUN, SUPER ADORABLE Cupcake Poppers from Betty Crocker.

You can make these little guys in any color you like, and don’t forget to get creative with your display! Check out the Tips and the Team Spirit poppers below for more ideas 🙂

 

Ingredients:

Cupcakes
1 box Betty Crocker® SuperMoist® 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)
Frosting
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)
Directions:
  1. Heat oven to 350°F (for all pans). 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 batter, making 12 cupcakes of each color.
  3. Bake 11 to 14 minutes or until toothpick inserted in center 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 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 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.
Makes 30 cupcake poppers
Tips:
For a fun idea, using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.
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.
Team Color Cupcake Poppers
These would also be great for the Fourth of July and other patriotic events and holidays!! Also try them with a chocolate cake mix and go for the Oreo look… TONS of possibilities with these little cuties! So go on, get creative with them, grab those muffin tins and put a smile on someones face today 😀
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