Recipe from Hello, Cupcake!
Supplies:
36 mini vanilla cupcakes baked in white cupcake liners
1 tub of vanilla frosting
3 cups of white mini marshmallows
1 cup of yellow mini marshmallows
(from a multicolored bag of marshmallows)
3-4 popcorn boxes, partially filled with crumpled tissue paper
Directions:
© 2008 by Karen Tack and Alan Richardson
Popcorn Cupcakes
1. Line two cookie sheets with wax paper. Spoon 1/4 cup of the vanilla frosting into a zip top
plastic bag. Press out the air from the bag and close the bag.
2. For each piece of “popcorn”, use 2 marshmallows of the same color. Using clean kitchen
scissors cut 1 marshmallow into thirds, crosswise. Press them gently with your fingers to
flatten a bit and then arrange the pieces on the cookie sheet in the shape of a threeleaf clover. Snip a small corner from the frosting bag and pipe a dot of frosting onto the
end of the second marshmallow. Press this marshmallow into the center of the cloverleaf
arrangement; the frosting will hold the 4 pieces together. Repeat with remaining
marshmallows until you have about 225 pieces of “popcorn”.
3. Spread the tops of the mini cupcakes with the remaining vanilla frosting. Place 5-6
“popcorn” pieces onto the top of each cupcake. Any pieces that come loose can be
reattached with a dot of frosting from your bag.
4. Allow the cupcakes to sit for about 30 minutes before stacking them into the popcorn boxes.
Popcorn Cupcakes
© 2009 Scholastic Inc. 7308