Slushee Cup Cakes

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

Ingredients

Cup Cakes

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 tubs (12 oz) 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

Steps

  • 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.

Nutrition Facts are not available for this recipe
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