Mix things up for movie night with some 'Popcorn' Cupcakes! Cute and tasty, the fluffy topping will have them cheering for these 'Popcorn' Cupcakes.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
2-1/4 cups thawed COOL WHIP Whipped Topping
4 cups JET-PUFFED Miniature Marshmallows, cut in half
Add To Shopping List
Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.