Starmallow Cupcakes
These festive Starmallow Cupcakes are perfect for any celebration, featuring a vibrant red and blue tie-dye cake base, topped with creamy whipped topping, patriotic sprinkles, and a toasted star marshmallow.
Kraft Heinz
Kraft Heinz
Recipe - Pine Bluff #622
Starmallow Cupcakes
Prep Time35 Minutes
Servings24
Cook Time60 Minutes
Ingredients
1 pkg( 2-layer size) white cake mix
2 cups boiling water, divided
1 pkg (3 oz.) JELL-O Cherry Flavor Gelatin
1 pkg (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 tbsp multi-colored sprinkles (red, white and blue)
24 JET-PUFFED Jumbo Star Marshmallows, toasted, cooled
Directions
- PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool cupcakes in pan 10 min.
- MEANWHILE, add 1 cup boiling water to EACH flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved.
- PIERCE tops of cupcakes in several places with fork. Spoon cherry gelatin evenly over one half of each cupcake, adding about 2 tsp. gelatin to each cupcake. Let stand 5 min.
- SPOON blue gelatin evenly over remaining (plain) cupcake halves, adding about 2 tsp. gelatin to each cupcake.
- REFRIGERATE 30 min.
- SPREAD COOL WHIP evenly onto tops of cupcakes, adding about 2 Tbsp. COOL WHIP to each cupcake.
- TOP with sprinkles.
- INSERT toothpick into bottom of each marshmallow, then insert toothpicks into tops of cupcakes just before serving.
How to Toast the Marshmallows: Thread marshmallows onto skewers or long forks. Stovetop: Hold the skewered marshmallows 2 to 3 inches above the flame on gas range or hot coil on electric range for 30 to 90 sec. or until marshmallows are evenly toasted, turning occasionally. Small Kitchen Torch: Toast the skewered marshmallows by holding them 2 to 3 inches from the lit kitchen torch while moving the torch slowly over marshmallows and turning the marshmallows as needed to evenly toast the marshmallows. Campfire: Hold skewered marshmallows 2 to 4 inches from the campfire flame until evenly toasted, turning marshmallows as needed for even browning.
How to Store: Store frosted cupcakes in refrigerator up to 3 days before serving.
35 minutes
Prep Time
60 minutes
Cook Time
24
Servings
Directions
- PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool cupcakes in pan 10 min.
- MEANWHILE, add 1 cup boiling water to EACH flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved.
- PIERCE tops of cupcakes in several places with fork. Spoon cherry gelatin evenly over one half of each cupcake, adding about 2 tsp. gelatin to each cupcake. Let stand 5 min.
- SPOON blue gelatin evenly over remaining (plain) cupcake halves, adding about 2 tsp. gelatin to each cupcake.
- REFRIGERATE 30 min.
- SPREAD COOL WHIP evenly onto tops of cupcakes, adding about 2 Tbsp. COOL WHIP to each cupcake.
- TOP with sprinkles.
- INSERT toothpick into bottom of each marshmallow, then insert toothpicks into tops of cupcakes just before serving.
How to Toast the Marshmallows: Thread marshmallows onto skewers or long forks. Stovetop: Hold the skewered marshmallows 2 to 3 inches above the flame on gas range or hot coil on electric range for 30 to 90 sec. or until marshmallows are evenly toasted, turning occasionally. Small Kitchen Torch: Toast the skewered marshmallows by holding them 2 to 3 inches from the lit kitchen torch while moving the torch slowly over marshmallows and turning the marshmallows as needed to evenly toast the marshmallows. Campfire: Hold skewered marshmallows 2 to 4 inches from the campfire flame until evenly toasted, turning marshmallows as needed for even browning.
How to Store: Store frosted cupcakes in refrigerator up to 3 days before serving.