The name is Crocker. Betty Crocker. She is the James Bond of the food world. She has done it again AND looks good while doing it. She has created the perfect cupcake treat: cupcake sandwiches (slice the tops from cupcakes and “sandwich” frosting in between), thus bringing better balance to the cake-to-frosting ratio AND creating a bite-sized cupcake treat with less mess than the traditional cupcake. Well done, Betty. Oh, and for the record, she likes it shaken AND stirred . . . .
Cupcakes:
1 white cake mix
water, oil, and egg whites called for in directions on box
food coloring
Frosting:
¾ cup butter, softened
1½ c marshmallow creme
1¼ c powdered sugar
food coloring
Grease 60 mini muffin cups. Make cupcake batter according to package directions. Color batter as desired. Fill each muffin cup with 1 tablespoon batter. Bake 11-13 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
Meanwhile, make frosting by combining marshmallow creme and butter in large bowl. Beat with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Color frosting as desired.
Make sandwiches by cutting tops off cupcakes (setting aside bottoms for another use). Spread 1 tablespoon frosting on cut side of one cupcake top and place another cupcake top on frosting, sandwich style. Store in airtight container. Makes 30 cupcake sandwiches.
