Pop-Tart Cupcakes

Name: Pop-Tart Cupcakes
Ingredients: FOR THE CAKE:; 1 cup Sugar; 1/2 cups Butter, At Room Temperature; 2 whole Eggs; 1 teaspoon Vanilla; 1/2 cups Vanilla Almond Milk (or Regular Milk); 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1 pinch Salt; 8 whole Blueberry Pop-Tarts Chopped, Crusts Removed; _____; FOR THE FROSTING:; 1 cup Sugar; 2 whole Egg Whites; 2/3 cups Butter, At Room Temperature; 1/4 teaspoons Vanilla Extract; 6 drops Blue Food Coloring

17 ingredients

10 steps

Ingredients

FOR THE CAKE:
1 cup Sugar
1/2 cups Butter, At Room Temperature
2 whole Eggs
1 teaspoon Vanilla
1/2 cups Vanilla Almond Milk (or Regular Milk)
1-1/2 cup Flour
1 teaspoon Baking Powder
1 pinch Salt
8 whole Blueberry Pop-Tarts Chopped, Crusts Removed
_____
FOR THE FROSTING:
1 cup Sugar
2 whole Egg Whites
2/3 cups Butter, At Room Temperature
1/4 teaspoons Vanilla Extract
6 drops Blue Food Coloring

Directions

1

Heat oven to 350F. Put paper liners in a 12-cup muffin tin.
2

To make cake:
3

Cream the butter, sugar, and eggs together until fluffy. Add the vanilla and milk, mix well. Combine the flour, baking powder, and salt in a bowl. Slowly mix the dry ingredients into the wet and mix until combined. Stir in the Pop-Tarts
4

Bake for 20-25 minutes. Cool completely before frosting.
5

To make frosting:
6

Put the sugar and egg whites in a double boiler; whisk constantly until sugar is dissolved and the mixture is 140F.
7

Transfer mixture to another bowl and beat on medium-high for about 10 minutes or until mixture is cool and fluffy. Continue beating until stiff, glossy peaks form.
8

Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in vanilla and food coloring, if desired.
9

Frost cooled cupcakes, and top with an additional Pop-Tart piece if you wish!
10

Makes 12 cupcakes.