Watermelon Push-It-Up Cakes

Blogger Deborah Harroun of Taste and Tell shares a fun, summery way to eat cupcakes! Learn to make this recipe with our how-to article.

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Prep Time 20 min
Total Time 60 min
Servings 20

Ingredients

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

: Red food color

3/4: cup miniature semisweet chocolate chips

2: containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

: Green food color

20: plastic push-up pop containers

: Additional miniature semisweet chocolate chips

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Directions

1 Heat oven to 350°F. Spray 40 mini muffin cups with cooking spray.
2 Make cake mix as directed on box, using water, oil and egg whites. Stir in 10 to 15 drops red food color. Stir in 3/4 cup chocolate chips. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. (Repeat with remaining batter to make about 32 additional mini cupcakes. Freeze cupcakes for another use.)
4 In medium bowl, mix frosting and enough green food color for desired shade of green. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off).
5 To assemble, pipe small amount of frosting in bottom of each push-up pop container. Drop 1 mini cupcake into each container; pipe frosting on cupcake. Top each with second cupcake; pipe with frosting. Add chocolate chips on top to look like watermelon seeds. Place caps on containers until ready to serve. Store in refrigerator.

EXPERT TIPS

Expert Tips

You can find push-up pop containers from several different online vendors or at large craft stores.

To freeze cupcakes, place cooled cupcakes in single layer in airtight plastic containers or resealable freezer plastic bags. Unfrosted cupcakes can be frozen up to 3 months. Or instead of freezing the extra mini cupcakes, get another container of frosting and additional push-up pop containers to make more.

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