Bomb Pop Cupcakes

For the cupcakes

• 1 15-ounce box white cake mix, vanilla or angel food works well
• 1 3.4-ounce box instant lemon pudding
• 1 cup sour cream
• 1/2 cup water
• zest of half a lime
• 1/2 cup vegetable oil
• 4 eggs

For the frosting

• 4 sticks butter, softened
• 1/2 cup heavy cream
• 8 cups powdered sugar
• 1/2 teaspoon cherry drink mix powder, like Kool-aid
• 1 1/2 teaspoons blue raspberry lemonade drink mix powder
• 3/4 teaspoon lime juice
• blue gel food coloring
• red gel food coloring

Preparation

1. Preheat oven to 350˚. Line muffin tins with cupcake liners.
2. In a large bowl combine cake mix, pudding mix, eggs, sour cream, water, lime zest, and oil until well blended.
3. Fill muffin cups 2/3 each with batter and bake for about 15 minutes.
4. Remove cupcakes from pan and allow to cool completely before icing.
5. Beat together butter and cream with electric mixer until well mixed. Add sugar and beat until light and fluffy.
6. Separate icing equally into three bowls. Leave one white, add a few drops of blue food coloring to one, and a few drops of red to another until desired colors are achieved.
7. Into the white icing mix the lime juice, adding more powdered sugar if icing becomes too thin. Into the blue icing mix the raspberry drink mix. Into the red icing mix the cherry drink mix.
8. Load three separate icing bags with each of the icings. Pipe the blue color onto the cupcakes first, followed by the white, and finally the red. Do not mix the icing colors at any point. Using a star tip will help to create the “Bomb Pop” effect.