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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 183.1
  • Total Fat: 8.5 g
  • Cholesterol: 36.4 mg
  • Sodium: 195.5 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Boston Creme Cupcakes calories by ingredient
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Boston Creme Cupcakes

Submitted by: CRYSTALLULLABY

Introduction

This is my modification on a Kraft recipe and Semi-Homemade with Sandra Lee Recipe. This is my modification on a Kraft recipe and Semi-Homemade with Sandra Lee Recipe.
Number of Servings: 24

Ingredients

    24 Yellow or Vanilla Cupcakes (I make the cupcakes out of Duncan Hines Butter Recipe Yellow mix and used that for the calculations)
    1 Box Jello Sugar Free Vanilla Pudding Mix
    2 Cup Milk, 1%,
    1 Canister of your favorite chocolate Icing or whatever is on sale (Duncan Hines Creamy Homestyle Classic Chocolate Icing used for calculation)

Directions

Remove cupcakes from baking pan and set on wire racks.
Make pudding according to package directions (with box of Jello Sugar Free Vanilla Pudding Mix and 2 cups of Milk) and let sit in the refrigerator in the mixing bowl for about 5 minutes.
Prepare your pastry bag with a small tip and when pudding has thickened, place into the pastry bag, pushing some of the pudding through to make sure you do not have any air bubbles.
Place the tip of the pastry bag into the cupcake and squeeze pudding into the cupcake about a teaspoon (you will actually see the cupcake get larger). Repeat for remaining 23 cupcakes.
Make sure to clean off any pudding that comes out of the hole at the top. Then ice the cupcakes with your favorite chocolate frosting.

Note: I have pushed too much pudding into the cupcakes and watched it explode - so be careful. This really is a "Practice makes perfect" recipe.


Number of Servings: 24

Recipe submitted by SparkPeople user CRYSTALLULLABY.






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