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1
Preheat oven to 350 degrees F. Spray 60 mini muffin cups.
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2
Make cake batter as directed on box.
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3
Divide batter among 5 small bowls, about 3/4 cup each.
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4
Make 5 different colors of batter by adding 1/4 teaspoon gel food color to each bowl; blend well.
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5
Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
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6
Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
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7
Cool 5 minutes; remove from pan.
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8
Cool completely, about 10 minutes.
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9
In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended.
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10
Beat in powdered sugar until fluffy.
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11
Divide frosting among 5 small bowls, about 1/3 cup each.
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12
Using the same 5 gel food colors, lightly tint frosting in each bowl to match the cupcake colors.
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13
Assemble each popper using 2 mini cupcakes.
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14
Cut tops off each cupcake horizontally (save bottoms for another use).
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15
Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top.
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16
Form a sandwich by placing cut side of second cupcake top on filling; press lightly.
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17
Repeat with remaining cupcake tops.
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18
Store loosely covered.
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19
Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.
