Cupcake Poppers

Name: Cupcake Poppers
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 30 mini cupcake sandwiches
Ingredients: 1 (18 1/4 ounce) box Betty Crocker® SuperMoist® white cake mix; water, as called for on cake mix box; vegetable oil, as called for on cake mix box; egg white, as called for on cake mix box; 1/4 teaspoon Betty Crocker® gel food colors (each neon pink, neon purple, neon orange, neon green, classic blue) or 1/4 teaspoon Betty Crocker® liquid food colors (each neon pink, neon purple, neon orange, neon green, classic blue); 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) or Betty Crocker® liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Submitted by Betty Crocker Recip

"Recipe courtesy BettyCrocker.com"

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photo by Betty Crocker Recip

Ready In:: 1hr 30mins
Ingredients:: 9
Yields:: 30 mini cupcake sandwiches

ingredients

Cupcakes
1 (18 1/4 ounce) box Betty Crocker® SuperMoist® white cake mix
water, as called for on cake mix box
vegetable oil, as called for on cake mix box
egg white, as called for on cake mix box
¹⁄₄ teaspoon Betty Crocker® gel food colors (each neon pink, neon purple, neon orange, neon green, classic blue) or 1/4 teaspoon Betty Crocker® liquid food colors (each neon pink, neon purple, neon orange, neon green, classic blue)
Filling
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) or Betty Crocker® liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

directions

Preheat oven to 350 degrees 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 gel food color to each bowl; blend well.
Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
Bake 10 to 12 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 gel 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 filling; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.