Trend:
Bright Colors, Playful Food
Food Is Fun Again.
Food is more fun than ever, as our favorite
foodie bloggers and boutique bakeries have shown. Think bright
pops of color, cake on a stick, and all sorts of creative new takes
on traditional baked goods; even whoopie pies have been
reinvented with fresh, fun flavors. Add some play value to your
holiday menu with our recipe for colorful, mini Cupcake Poppers
that will bring out the kid in you!
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)
Filling
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)
Directions
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