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Slushee Cup Cakes

 5 Ratings
3 Comments
  • Prep Time 35 min
  • Total Time 2 hr 0 min
  • Servings 12
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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!

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

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slushee Cup Cake
Calories
520
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
5g
26%
Trans Fat
3 1/2g
Cholesterol
0mg
0%
Sodium
360mg
15%
Total Carbohydrate
83g
28%
Dietary Fiber
0g
0%
Sugars
65g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
4%
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 Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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