Recipes Made with Cake Mixes

Cupcake Popovers

Get playful with your food and watch as simple cupcakes take on a little color and turn into super-fun Cupcake Popovers. Start with Betty Crocker cake mix and liven it up with bright colors and fluffy frosting.

Cupcake Popovers

Yield: 30

Ingredients

Cupcakes

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting

  • 1 1/2 cups Marshmallow Creme
  • 3/4 cup butter, softened
  • 1 1/4 cups powdered sugar
  • Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Instructions

  1. Heat oven to 350 degrees F. Spray 60 mini muffin cups.
  2. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each.
  3. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
  4. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
  5. Bake for 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool for 5 minutes; remove from pan.
  7. Cool completely, about 10 minutes.
  8. In large bowl, beat Marshmallow Creme and butter with electric mixer on medium speed until blended.
  9. Beat in powdered sugar until fluffy.
  10. Divide frosting among 5 small bowls, about 1/3 cup each.
  11. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.
  12. Assemble each popper using 2 mini cupcakes.
  13. Cut tops off each cupcake horizontally (save bottoms for another use).
  14. Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top.
  15. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly.
  16. Repeat with remaining cupcake tops.
  17. Store loosely covered.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Calories 120 (Calories from Fat 60), Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g), Cholesterol 10mg; Sodium 100mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g), Protein 0g

Exchanges: 1 Other Carbohydrate 1 1/2 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens




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