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slushee cupcakes
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Slushee Cupcakes

Betty Crocker
Add some color and fun to your afternoon with Slushee Cupcakes. These unique treats combine the flavors of a slushee with a cupcake.
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Prep Time 35 minutes
Cool Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 227 kcal

Ingredients
  

Cup Cakes

  • 1 box Betty Crocker® SuperMoist® white cake mix ingredients to make cupcakes

Slushee Syrup

  • 1 cup water
  • 1 cup sugar
  • .13 oz cherry-flavored unsweetened soft drink mix or 1 package (0.22 oz) berry blue unsweetened soft drink mix

Frosting

  • 2 containers Betty Crocker® Whipped fluffy white frosting
  • .13 oz cherry-flavored unsweetened soft drink mix or 1 package (0.22 oz) berry blue unsweetened soft drink mix
  • Edible glitter color of choice

Instructions
 

  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes.
  • Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, mix 1 cup water, sugar and 1 package drink mix.
  • Heat to boiling over medium-high heat, stirring until sugar is dissolved.
  • Remove from heat; set aside to cool.
  • In medium bowl, mix both containers frosting and remaining package drink mix.
  • Spoon frosting mixture into heavy-duty freezer bag.
  • Cut corner off freezer bag.
  • To assemble each of 12 slushee cups, remove cupcake liners from 2 cupcakes.
  • Put 1 cupcake in bottom of drinking cup, and poke with fork.
  • Spoon 1 tablespoon drink mix syrup over cupcake.
  • Top with about 1 tablespoon frosting mixture.
  • Put second cupcake on top of frosting in drinking cup, and poke with fork.
  • Spoon 1 tablespoon drink mix syrup over cupcake.
  • Pipe frosting over top of cupcake. Insert straw into cup.
  • Sprinkle with edible glitter.
  • Repeat to use remaining cupcakes.
  • Refrigerate at least 1 hour before serving.
  • Store any leftover cupcakes in refrigerator.

Nutrition

Calories: 227 kcal | Carbohydrates: 52 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.4 g | Trans Fat: 0.2 g | Sodium: 300 mg | Potassium: 28 mg | Fiber: 0.5 g | Sugar: 35 g | Vitamin A: 0.1 IU | Vitamin C: 0.2 mg | Calcium: 95 mg | Iron: 1 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Cupcakes
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