How easy are THESE?!!

Why didn't I think of this? Mini cupcakes..and just use the tops! Looks like macarons to me! Not the same texture..but for $2 a piece for macarons and less than $2 for a box of cake mix..you can't beat that! Maybe I'll make hot pink and light pink.. fill with pink and white marshmallow fluff or icing..

Ingredients

• Cupcakes
• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1/4 teaspoon each Betty Crocker® gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)
• Filling
• 1 1/2 cups marshmallow creme
• 3/4 cup butter, softened
• 1 1/4 cups powdered sugar
• Betty Crocker® gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Directions

Preheat oven to 350 degrees 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 gel food color to each bowl; blend well.

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

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.

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 gel food colors, lightly tint frosting in each bowl to match the cupcake colors.

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 filling; press lightly. Repeat with remaining cupcake tops. Store loosely covered.