From WHITE LILY Makes 16 servings It’ll taste just like fall when you bake this apple cake. The Butter Pecan Glaze really makes it a…
From PILLSBURY BAKING
Makes 24 cupcakes
It’s all shimmer and shine for the New Year with these amazing cupcakes topped with buttery toffee popcorn. A standout dessert for any celebration to ring in the New Year!
INGREDIENTS
1 package PILLSBURY MOIST SUPREME Devil’s Food Premium Cake Mix
Additional ingredients to prepare cake mix per package directions
1 container PILLSBURY CREAMY SUPREME Chocolate Fudge Flavored Frosting
2 (10 oz.) packages buttery toffee popcorn with peanuts
24 marshmallows
DIRECTIONS
1.Prepare cake mix according to package directions, using water, oil, and eggs, to make 24 cupcakes. Cool completely.
2.Place 1/3 cup frosting in small heavy-duty resealable plastic bag. Frost cupcakes with remaining frosting.
3.Heat oven to 375 degrees. Spread 1 package popcorn on 15” x 10” x 1” baking pan. Top evenly with 12 marshmallows. Bake 4 to 5 minutes, until marshmallows are warm and slightly puffed. Press marshmallows to flatten slightly. Cool slightly, until cool enough to handle. Lift 1 flattened marshmallow and its surrounding popcorn with turner. Gently press popcorn into marshmallow, shaping into a loose mound. Place mound on top of cupcake. Repeat to top remaining cupcakes. Bake additional popcorn and marshmallows when ready to use.
4.Microwave 1/3 cup reserved frosting 5 to 10 seconds, until slightly warm. Cut very small corner off bag. Drizzle lightly over popcorn-topped cupcakes.
Find this recipe and more holiday treats at pillsburybaking.com
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