Slushee Cup Cakes

Slushee Cup Cakes

Go to the head of the class with this new twist on the traditional poke cake. Two cupcakes are “poked” and splashed with fruity slushee syrup, then topped with colorful flavored frosting and glittery sugar. You’ll give them an A!

Prep Time

35

Minutes

Total Time

2:00

Hrs:Mins

Makes

12

slushee

Cup Cakes
1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Slushee Syrup
1
cup water
1
cup sugar
1
package (0.13 oz) cherry-flavored unsweetened soft drink mix or 1 package (0.22 oz) berry blue unsweetened soft drink mix
Frosting
2
containers Betty Crocker® Whipped fluffy white frosting
1
package (0.13 oz each) cherry-flavored unsweetened soft drink mix or 1 package (0.22 oz) berry blue unsweetened soft drink mix
12
colored plastic drinking cups (9 oz each)
12
straws
Red or blue edible glitter, as desired
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  2. In 1-quart saucepan, mix 1 cup water, sugar and 1 package drink mix. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside to cool.
  3. In medium bowl, mix both containers frosting and remaining package drink mix. Spoon frosting mixture into heavy-duty freezer bag. Cut corner off freezer bag.
  4. To assemble each of 12 slushee cups, remove cupcake liners from 2 cupcakes. Put 1 cupcake in bottom of drinking cup, and poke with fork. Spoon 1 tablespoon drink mix syrup over cupcake. Top with about 1 tablespoon frosting mixture. Put second cupcake on top of frosting in drinking cup, and poke with fork. Spoon 1 tablespoon drink mix syrup over cupcake. Pipe frosting over top of cupcake. Insert straw into cup. Sprinkle with edible glitter. Repeat to use remaining cupcakes. Refrigerate at least 1 hour before serving. Store any leftover cupcakes in refrigerator.
Makes 12 slushee cup cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Not Enough Muffin Pans?
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Slushee Cup Cake)
  • Calories 520
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 5g,
    • Trans Fat 3 1/2g),
  • Cholesterol 0mg;
  • Sodium 360mg;
  • Total Carbohydrate 83g
    • (Dietary Fiber 0g,
    • Sugars 65g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 4 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 5 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.