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Pretty in Pink Push-It-Up Cake Pops

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Pretty in Pink Push-It-Up Cake Pops
  • Prep 20 min
  • Total 50 min
  • Servings 12
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These lovely layers of cake and pudding are not just beautiful to look at, they're fun to eat, too. Betty Crocker™ Super Moist™ white cake mix and strawberry frosting make a delectable flavor combination in this stellar dessert.
By Paula Jones
Updated Jun 15, 2012

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2
    In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
  • 3
    Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
  • 4
    Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

Tips from the Betty Crocker Kitchens

  • tip 1
    Do not overfill muffin cups, or the cupcakes will be too large to fit into the push-up pop containers.
  • tip 2
    Look for push-up pop containers at large craft stores or by searching online.
  • tip 3
    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.
  • tip 4
    Add candy sprinkles to the frosting for additional texture and appearance.

Nutrition

Nutrition Facts are not available for this recipe
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