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"Popcorn"-a-Plenty recipe
photo by:kraft
These would get a thumbs-up—if anyone could put their cupcake down long enough to give you a review. Cute and tasty, the fluffy topping will have them smiling, then cheering.
30 min
1 hr 20 min
24 servings
Magazine Acquisition

What You Need

pkg.  (2-layer size) white cake mix
cups  thawed COOL WHIP Whipped Topping
cups  JET-PUFFED Miniature Marshmallows, cut in half

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.

FROST cupcakes with COOL WHIP.

SQUEEZE 2 marshmallow halves unevenly together to resemble a popped popcorn kernel; place on top of cupcake. Repeat with enough of the remaining marshmallow halves to cover top of cupcake. (You will need to use about 30 marshmallow halves for each cupcake.) Repeat with remaining marshmallows and cupcakes. Keep refrigerated.

Kraft Kitchens Tips

Special Extra
Top cupcakes with marshmallows as directed. Stir 5 drops yellow food coloring into 1/2 cup water; brush lightly onto marshmallows to resemble buttered popcorn.
How to Make Caramel Popcorn
Top cupcakes with marshmallows as directed. Microwave 16 KRAFT Caramels and 2 Tbsp. water in microwaveable bowl on HIGH 1 min.; stir until smooth. Drizzle lightly over marshmallow-topped cupcakes to resemble caramel corn.
Serving Suggestion
Before filling paper baking cups with cake batter, color them with red and white stripes to resemble popcorn bags. Tape a small "popcorn" label to each cupcake liner before serving.
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