Team Color Cupcake Poppers Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line mini-muffin tin with paper cupcake liners.
• 2. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• 3. In a large measuring cup, combine the buttermilk, vinegar and vanilla.
• 4. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together until light (about 1-2 minutes). Add the eggs, one at a time, beat until combined.
• 5. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Mix until combined. Add the red food color. Mix until combined, scraping down the bowl with a rubber spatula as necessary. The batter should be the consistency of brownie batter.
• 6. Scoop the batter into the cupcake papers using a small size cookie scoop or spoon. Batter should fill the cupcake papers approximately three-quarters full.
• 7. Bake for about 14 minutes or until toothpick inserted in center comes out clean. Cool on wire rack until completely cool.
• 8. When the mini cupcakes are completely cool, carefully remove the cupcake papers. Using a serrated knife, hold each cupcake gently by the top and cut off the bottom part, just below the top.
• 9. Fill a piping bag with cream cheese frosting and using a large rosette tip, pipe frosting onto one half of the cupcake tops. Place the remaining cupcake tops onto the frosted tops. Press down gently.
• 10. These should be refrigerated because of the dairy (cream cheese) filling.

Steps:

• 1. Preheat oven to 350 degrees. 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.
• 2. Fill each muffin cup with 1 level measuring tablespoon of batter, making 12 cupcakes of each color.
• 3. Bake 10-12 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Cool completely, about 10 minutes.
• 4. In a large bowl, beat marshmallow cream and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 bowls, about 1/3 cup each. Using the same 5 colors, lightly tint frosting in each bowl to match the cupcake colors.
• 5. Assemble 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.

Steps:

• Preheat oven to 350 degrees 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 gel food color to each bowl; blend well.
• Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
• Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
• In 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 gel food colors, lightly tint frosting in each bowl to match the cupcake colors.
• Assemble 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 filling; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
• Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.

Steps:

• In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.