Pastel-color balloons make a cheerful sight at any shower. But these, made with cupcakes and tinted whipped topping, are positively edible.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer) white cake mix
3 cups thawed COOL WHIP Whipped Topping
8 drops food coloring (from each of 4 different colors)
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Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.
Spoon 3/4 cup COOL WHIP into each of 4 small bowls. Tint each with food coloring. Frost 6 cupcakes with each color COOL WHIP.
Tape 1 piece of ribbon to bottom of each cupcake liner. Arrange cupcakes on large platter just before serving. Tie loose ends of all ribbons together; place on platter. Refrigerate leftovers.
If you don't have a large platter, use a cake cardboard instead. Look for them in craft stores or bulk food stores. Cover with foil before topping with decorated cupcakes.
Line cupcake tray with sky-blue paper before adding cupcakes for a perfect backdrop to the balloons.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.