Neon Mini Cupcake Poppers

Ingredients

• 1 box white cake mix with pudding
• ¼ teaspoon each gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)
• 1½ cups marshmallow creme
• ¾ cup butter, softened
• 1¼ cups powdered sugar

Instructions

1. 1Preheat the oven to 350°F and coat 60 mini muffin cups with cooking spray. Prepare the white cake batter according to the package directions, then divide it evenly among five small bowls, placing about 3/4 cup in each.
2. 2Add 1/4 teaspoon of a different gel food color to each bowl of batter and mix thoroughly to create five distinct neon colors.
3. 3Spoon 1 level tablespoon of the colored batter into each prepared muffin cup. You'll get 12 mini cupcakes for each of the five colors.
4. 4Bake for 11 to 14 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. This brief resting period prevents them from crumbling when removed.
5. 5Combine the marshmallow creme and softened butter in a large bowl, beating on medium speed with an electric mixer until smooth. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy.
6. 6Portion the marshmallow frosting equally into five small bowls, using about 1/3 cup per bowl. Tint each batch of frosting with the corresponding gel food colors to match the baked cupcakes.
7. 7Slice the rounded tops off the cooled mini cupcakes horizontally. You'll use these tops to build the sandwiches.
8. 8Spread or pipe about 1 tablespoon of the matching tinted frosting onto the cut side of one cupcake top. Place a second cupcake top, cut side down, over the frosting and press gently to form a small sandwich.
9. 9Repeat this process with the remaining cupcake tops and frosting.

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