My affinity for pudding helped me brainstorm these lovely cupcakes. The frosting is lime, there are cherries in the batter, and they are filled with cherry pudding.
Since I made them for a get together that began at 10 a.m., I used some short cuts to make things easier.
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Ingredients
Cake--
1 box yellow cake mix, plus ingredients called for on the box
1 ten oz jar maraschino cherries
Filling--
1 box instant vanilla pudding
1 3/4 cup cold milk
3-5 drops of cherry candy flavoring
2 drops red food coloring
Frosting--
1/3 cup butter, softened
1 1/2 tablespoon lime juice
4 cups powdered sugar
2-4 teaspoons milk, for consistency
Cake
1. Make cake batter according to directions on the box, including preheating the oven.
3. Scoop into paper liners.
Tip: A cookie scoop is helpful.
4. Bake according to package directions.
Minis--9-13 minutes
Regular size--15-18
2. When the cup cakes have cooled, put pudding in a piping bag with a long tip. Insert tip in the center of the cup cake and gently squeeze a little into each cupcake.
2. Drain maraschino cherries and chop into quarters. Fold into batter.
Tip: A cookie scoop is helpful.
Mini muffin tin |
Regular size |
Minis--9-13 minutes
Regular size--15-18
Filling
1. Add pudding mix, 1 3/4 cup milk, 3 drops of cherry candy flavoring, 1 drop of red food coloring. Use a whisk or a hand mixer to beat on low 30 seconds. Then beat quickly for 2 minutes. Taste and add more candy flavoring as needed. Refrigerate as you make the frosting.
2. When the cup cakes have cooled, put pudding in a piping bag with a long tip. Insert tip in the center of the cup cake and gently squeeze a little into each cupcake.
It's actually best to hold the piping bag exactly vertically. Apparently my skills are impeded by handling a camera :) |
Frosting
1. Beat softened butter until creamy, then beat in the lime juice. Add the powdered sugar 1 cup at a time. Add milk 1 teaspoon at a time for consistency.
2. Place in piping bag and frost.
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