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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!

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Prep Time 35 min
Total Time 2 hr 0 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slushee Cup Cake

Calories: 520
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 5g, 5% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 360mg; 360%;
Total Carbohydrate: 83g; 83%
(Dietary Fiber 0g 0% Sugars 65g 65% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/14/2011 4:51:17 PM REPORT ABUSE Mr Kenny said:

Rating:

You could cut the sugar rush in half by using Cool Whip for the frosting. You can color cool whip with paste food coloring.

This reply was: Helpful Inspiring

Posted 9/20/2011 12:02:08 PM REPORT ABUSE NicoleMariee said:

Rating:

a little too much sugar and cupcake for a kids class party...i would get sick eating this thing...but a few little changes would make this cute...maybe snow cone cups, or just smaller cups in general and 1 cupcake with the syrup and frosting would do the trick...

This reply was: Helpful Inspiring