Sparkling Purple & Pink Cake Poppers
INGREDIENTS
No-Stick Cooking Spray
1 package Pillsbury™ Moist Supreme® White Cupcake & Cake Mix
Additional ingredients to prepare cake mix per package directions
Purple Food Coloring
2 tablespoons purple sparkling sugar
1/2 cup powdered sugar
2 tablespoons lemon juice
1 container Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
PREPARATION DIRECTIONS
Step 1
HEAT oven to 350°F. Coat 36 mini muffin cups with no-stick cooking spray. Dust with flour. Prepare cake mix according to package directions. Add 3-5 drops of purple food coloring to the batter and mix until combined. Divide evenly into prepared mini muffin cups.
Step 2
BAKE 11 to 13 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely.
Step 3
PLACE colored sugar from frosting in small custard cup. Stir in purple sugar. Whisk powdered sugar and lemon juice in small bowl until smooth. Dip tops of cake poppers in glaze mixture, scraping off excess on side of bowl. Let stand 2 minutes. Dip tops into colored sugar to lightly coat. Place frosting in decorating bag fitted with medium star tip. Pipe small swirl on top of each cake popper.
Serving Size (1 cupcake popper (54g)), Calories 190 (Calories from Fat ), Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 130mg, Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 21g, Includes 16g Added Sugars), Protein 1g, Potassium 1mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 28mg, Iron 0mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
