1Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box, adding food color to batter.
2Fill each muffin cup with 1 level measuring tablespoon batter.
3Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove from pans. Cool completely, about 10 minutes.
4Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Make a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.