PRINCESS PUSH IT UP POPS
Betty Crocker™ Super Moist™ cake mix and frosting makes beautiful push up cake pops ready for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 60 mini muffin cups with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Tint batter with pink food color. Divide batter among muffin cups, filling three-fourths full. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
- Divide frosting into 3 bowls. Tint 1 bowl of frosting purple. Tint 1 bowl of frosting pink. Leave remaining frosting white. In large disposable decorating bag fitted with large star tip, place spoonfuls of each color frosting side by side, alternating colors and working up from tip of bag. Do not mix colors.
- To assemble, drop 1 cupcake into each push-it-up pop container. Pipe frosting on cupcake. Top each with second cupcake; pipe frosting on cupcake. Sprinkle with candy sprinkles. Frost remaining 36 cupcakes; sprinkle with candy sprinkles. Serve with push-up cakes, or freeze unfrosted for later use.
Nutrition Facts : Calories 320, Carbohydrate 71 g, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 370 mg
PRETTY IN PINK PUSH-IT-UP CAKE POPS
These lovely layers of cake and pudding are not just beautiful to look at, they're fun to eat, too. Betty Crocker™ Super Moist™ white cake mix and strawberry frosting make a delectable flavor combination in this stellar dessert.
Provided by Paula Jones
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
- Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.
Nutrition Facts : ServingSize 1 Serving
PRETTY CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.
- Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.
- Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.
- Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.
- Pour candy sprinkles into a bowl.
- Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.
- Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 35.4 g, Cholesterol 23.7 mg, Fat 16 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 149.8 mg, Sugar 29.5 g
HALLOWEEN PUSH-IT-UP BROWNIE POPS
Betty Crocker fudge brownie mix mini-brownies fit perfectly with Betty Crocker frosting in these adorable push-up cake pops.
Provided by Brooke Lark
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray; lightly flour cups.
- Make brownie batter as directed on pouch, using oil, water and egg. Spoon batter evenly into muffin cups, filling each just over half full.
- Bake 12 to 14 minutes or just until brownies are set and spring back when touched lightly in center. Cool completely before gently removing from muffin cups.
- Meanwhile, mix food color into frosting until desired orange color. Place frosting in large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Set aside.
- Press 1 cooled brownie into bottom of each push-up pop container. Pipe small amount of frosting on top of each brownie. Add second brownie to each container; pipe frosting onto brownies. Top each with 1 upside-down brownie. Place caps on pop containers. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN PIE PUSH-IT-UP POPS
A fun way to savor your Thanksgiving pie-our push-it-up pops are made with Betty Crocker™ Super Moist™ Yellow Cake, canned pumpkin and cream cheese frosting.
Provided by Jessica Walker
Categories Dessert
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling rack. Cool completely, about 15 minutes.
- Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
- To assemble push-up pops, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake. Add dollops of frosting to tops of each. Sprinkle each with additional pumpkin pie spice. Serve.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN PUSH-IT-UP POPS
Combine Betty Crocker™ Super Moist™ spice cake mix with toffee-flavored whipped cream for a fun-to-eat fall treat.
Provided by Deborah Harroun
Categories Dessert
Time 1h
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray mini muffin cups with cooking spray.
- In large bowl, beat cupcake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in large bowl, beat cream and brown sugar with electric mixer on high speed until stiff peaks form. Spoon into piping bag or large resealable food-storage plastic bag; cut tip off bag.
- To assemble, pipe small amount of filling in bottom of each push-it-up pop container. Drop 1 mini cupcake into each container; pipe filling on cupcake. Top each with second cupcake; pipe with filling. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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