Recipes Indian Pakistani Chinese Italian

Thursday, September 10, 2009

Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.

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Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.