Popping Rock Candy Cupcakes

Blogger Stephanie Wise of Girl versus Dough makes these cupcakes pop with leftover rock candy! Learn to make this recipe with our how-to article.

Prep Time

Minutes

Total Time

1:15

Hr:Mins

Makes

cupcakes

box Betty Crocker® SuperMoist® yellow cake mix

cup water

1/2

cup vegetable oil

eggs

1/4

cup popping rock candy (two to three 0.33-oz pouches; any flavor)

container Betty Crocker® Rich & Creamy creamy white frosting

pouches (0.33 oz each) popping rock candy (any flavors)

Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Combine different flavors of Pop Rocks® for a multicolored topping.

Try not to open the Pop Rocks® pouches until you need to use them, or let the candy come in contact with anything but a plate or the cupcakes. Any bit of extra moisture can cause them to seize and clump together.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Popping Rock Candy Cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens