Funfetti Cake Batter Popcorn (Printer-Friendly Version)
Buttered popcorn coated with cake batter and marshmallow, finished with festive sprinkles for a delightful snack.
# Required Ingredients:
→ For the Marshmallow Cake Batter Coating
01 -
115 g unsalted butter
02 -
285 g miniature marshmallows
03 -
2 teaspoons vanilla extract
04 -
60 g Funfetti cake mix, heat-treated and cooled
→ Dry Mix-Ins
05 -
30 g Rice Krispies cereal
06 -
5 g flaky sea salt
07 -
100 g sprinkles (multi-colored, as desired)
08 -
90 g popped buttered popcorn (from approximately 45 g unpopped kernels or 1 regular microwave bag)
# Step-by-Step Instructions:
01 -
Melt butter over medium-low heat in a large saucepan. Add miniature marshmallows and stir continuously until completely melted and smooth.
02 -
Remove the pan from heat and mix in the vanilla extract, ensuring it is fully combined with the melted marshmallow mixture.
03 -
Sprinkle heat-treated Funfetti cake mix into the melted mixture, stirring until fully dissolved and no clumps remain.
04 -
Gently fold Rice Krispies cereal into the mixture, followed by the popped buttered popcorn. Continue folding until all pieces are evenly coated.
05 -
Add desired amount of multi-colored sprinkles and fold carefully to distribute without melting the colors.
06 -
Spread the popcorn mixture in an even layer on parchment paper. Sprinkle with flaky sea salt and allow to cool completely before breaking into pieces for serving.
# Handy Cooking Tips:
01 -
Heat-treat cake mix at 175°C for 5 minutes to ensure safety before use.
02 -
Fold in sprinkles last to avoid melting and preserve their color.
03 -
Allow popcorn mixture to fully cool on parchment paper to maintain crisp texture and prevent sticking.
04 -
Store in an airtight container at room temperature for up to 5 days.