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Watermelon Push-It-Up Cakes

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Watermelon Push-It-Up Cakes
  • Prep 20 min
  • Total 60 min
  • Servings 20
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Our Watermelon Push-It-Up Cakes are a fun way to enjoy mini chocolate chip cake bites decorated to look like summer's favorite fruit.
By Deborah Harroun
Updated Jul 3, 2012

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can find push-up pop containers from several different online vendors or at large craft stores.
  • tip 2
    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.

Nutrition

Nutrition Facts are not available for this recipe
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