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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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LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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