CUPCAKE PIZZA RECIPES
CUPCAKE POPPERS RECIPE - BETTYCROCKER.COM
Get playful with your food and watch as simple cupcakes take on a little color and turn into super-fun Cupcake Poppers. Start with Betty Crocker™ Super Moist™ cake mix, and liven it up with bright colors and fluffy frosting.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield 30
Number Of Ingredients 7
Steps:
- 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.
- Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cupcake Popper, SodiumContent 150 mg, SugarContent 15 g, TransFatContent 0 g
CUPCAKE POPPERS RECIPE - BETTYCROCKER.COM
Get playful with your food and watch as simple cupcakes take on a little color and turn into super-fun Cupcake Poppers. Start with Betty Crocker™ Super Moist™ cake mix, and liven it up with bright colors and fluffy frosting.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield 30
Number Of Ingredients 7
Steps:
- 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.
- Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cupcake Popper, SodiumContent 150 mg, SugarContent 15 g, TransFatContent 0 g
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