Betty Crocker - Red Hot Holiday Trends!

Betty Crocker has released a Red Hot Holiday Trend List. I really enjoyed a few of the trends on this list and thought I would share them with you!

Here is some of what they sent me:

Betty Brings You the Brightest Holiday Trends

What makes a trend red hot? When it’s exciting, it’s fresh, and making its mark from coast to coast. With the help of our 750,000 Facebook fans, we’ve selected the food trends that will be red hot this holiday season. Check out the top 10 list in our Red Hot Video, as well as delicious new recipes with gorgeous photos. And since it’s the season for giving, spread the cheer and share these trends with your friends too.

Trend #1
Bright Colors, Playful Food

Food Is Fun Again. Food is more fun than ever, as our favorite foodie bloggers and boutique bakeries have shown. Think bright pops of color, cake on a stick, and all sorts of creative new takes on traditional baked goods; even whoopie pies have been reinvented with fresh, fun flavors. Add some play value to your holiday menu with our recipe for colorful, mini Cupcake Poppers that will bring out the kid in you!

Cupcake Poppers
Prep Time: 1 Hour 15 Minutes Start to Finish: 1 Hour 15 Minutes

Cupcakes1 box Betty Crocker® SuperMoist® white cake mix
Water,
vegetable oil and egg whites called for on cake mix box
1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting
1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar

Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.

2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.

5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

30 cupcake popper sandwiches Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.