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Slushee Cup Cakes

Slushee Cup Cakes
  • Prep 35 min
  • Total 2 hr 0 min
  • Servings 12

Go to the head of the class with this new twist on the traditional poke cake. Two cupcakes are “poked” and splashed with fruity slushee syrup, then topped with colorful flavored frosting. ...MORE+ LESS-

Betty Crocker Tasteseekers
August 4, 2016

Ingredients

Cupcakes

1
box Betty Crocker SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box

Slushee Syrup

1
cup water
1
cup sugar
1
package (0.13 or 0.22 oz) cherry or berry blue-flavored unsweetened soft drink mix

Frosting

2
containers Betty Crocker™ Whipped fluffy white frosting
1
package (0.13 or 0.22 oz) cherry or berry blue-flavored unsweetened soft drink mix
12
colored plastic drinking cups (9 oz each)
12
straws
Red or blue edible glitter, as desired

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    In 1-quart saucepan, mix 1 cup water, sugar and 1 package drink mix. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside to cool.
  • 3
    In medium bowl, mix both containers frosting and remaining package drink mix. Spoon frosting mixture into heavy-duty freezer bag. Cut corner off freezer bag.
  • 4
    To assemble each of 12 slushee cups, remove cupcake liners from 2 cupcakes. Put 1 cupcake in bottom of drinking cup, and poke with fork. Spoon 1 tablespoon drink mix syrup over cupcake. Top with about 1 tablespoon frosting mixture. Put second cupcake on top of frosting in drinking cup, and poke with fork. Spoon 1 tablespoon drink mix syrup over cupcake. Pipe frosting over top of cupcake. Insert straw into cup. Sprinkle with edible glitter. Repeat to use remaining cupcakes. Refrigerate at least 1 hour before serving. Store any leftover cupcakes in refrigerator.
 

Nutrition Information

No nutrition information available for this recipe

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