Lemon Daisy Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 package (2-layer size) white cake mix24 NILLA Wafers3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted2 (3.4 ounce) packages JELL-O LemonFlavor Instant Pudding 2 cups milk2 cups thawed COOL WHIP WhippedTopping2 cups JET-PUFFED MiniatureMarshmallows
1.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.
2.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.
3.Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
4.Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated
Serving Size: 24
2.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.
3.Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
4.Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated
Serving Size: 24
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 2.6 g
- Cholesterol: 1.0 mg
- Sodium: 162.5 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 0.4 g
- Protein: 2.0 g
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