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 gel or liquid 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 |
| Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue) |
- 1 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.
- 2 Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
- 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 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.
- 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.
Recipe from {Linda Davis}
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