Cookie Poppers

  |  
Aug 24, 2013
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It delicious um hope u like it

Difficulty Level: easy

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Ingredients

  • Cupcake cookie poppers
  • ingredients:
  • 1 box betty crocker super moist white cake mix
  • 1 1/4 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1/4 teaspoon betty crocker gel food colors (5 colors)
  • frosting ingredients:
  • 1 1/2 cup marshmallow creme
  • 3/4 cup butter, softened
  • 1 1/4 cup powdered sugar
  • 1/4 teaspoon betty crocker gel food colors to color frosting (5 colors)
  • – see more at: http://www.Sixsistersstuff.Com/2013/08/cupcake-cookie-poppers-recipe.Html#sthash.E9rojvgs.Dpuf

Instructions

  1. Directions: 1. Heat oven to 350 degrees. Spray 60 mini muffin cups. Make cake as directed on package (adding water, oil, and egg whites). Divide batter into 5 bowls. Should be about 3/4 cup in each bowl. Add 1/4 teaspoon food coloring to each bowl. 2. Fill muffin cups with 1 tablespoon of colored batter. 3. Bake 11-13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan. Cool completely. 4. For frosting beat marshmallow creme and butter with electric mixer until well blended. Beat in powdered sugar until fluffy. Divide frosting in 5 small bowls. About 1/3 cup in each bowl. Using the same 5 colors, tint the frosting in each bowl to match cupcake colors. 5. Assemble each popper using 2 mini cupcakes. Cut tops off of each cupcake (save bottoms to use on six sisters cake balls recipe). Spread or pipe 1 tablespoon colored frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake on top of frosting. Press together lightly. Repeat with remaining cupcake tops. Store loosely covered. Makes 30 cupcake cookie

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