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    You are in: Home / Recipes / Cupcake Poppers Recipe
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    Cupcake Poppers

    1/1 Photo of Cupcake Poppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs 15 mins

    15 mins

    Betty Crocker Recipes's Note:

    Recipe courtesy BettyCrocker.com

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    Ingredients:

    Yield:

    mini cu ...

    Units: US | Metric

    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:

    1. 1
      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.
    2. 2
      Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
    3. 3
      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.
    4. 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 gel food colors, lightly tint frosting in each bowl to match the cupcake colors.
    5. 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 filling; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
    6. 6
      Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.

    Ratings & Reviews:

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    Nutritional Facts for Cupcake Poppers

    Serving Size: 1 (661 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 96.6
     
    Calories from Fat 41
    43%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 12.2 mg
    4%
    Sodium 41.8 mg
    1%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 10.2 g
    40%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    Betty Crocker® SuperMoist® white cake mix

    Betty Crocker® gel food colors

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