Get playful with your food and watch as simple cupcakes take on a little color and turn into super-fun Cupcake Poppers. Start with Betty Crocker cake mix and liven it up with bright colors and fluffy frosting.
- 1 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)
- 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)
- 1Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
- 2Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
- 3Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
- 4In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.
- 5Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
A creamy delicious cheesecake with some fun colors added!
- 2 Cups graham crackers, crushed (crust)
- 2 Tablespoons sugar (crust)
- 6 Tablespoons unsalted butter (crust)
- 1/2 Teaspoon Cinnamon (crust)
- 1 Pinch Salt (crust)
- 2 Pounds Cream cheese, room temp
- 1 1/3 Cups Sugar
- 2 Teaspoons Vanilla
- 4 Large Eggs
- 1 Cup Sour Cream
- 1 Cup Heavy Cream
- 1 Pinch Salt
- 1 Container Food colors (blue, yellow, green, red)
- 1Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
- 2To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter with your clean fingers.
- 3Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
- 4Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.
- 5To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add sugar and continue to beat until smooth again, another 4-5 minutes. Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.
- 6Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
- 7Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
- 8Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).
- 9Bake at 325 degrees in the water bath for one hour and 45 minutes.
- 10Turn off the oven, crack the door to the oven, and let the cake cool in the oven for one hour. The slow cooling will help it not crack.
- 11Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
- 12When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
- 13Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.