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Saturday, April 16, 2016

Lemon Daisy Cupcakes

Ingredients

  • Servings: 24
  • 1 package (2-layer size) white cake mix
  • 24 nilla wafers
  • 3 (1 ounce) squares baker's semi-sweet chocolate, melted
  • 2 (3.4 ounce) packages jell-o lemon flavor instant pudding
  • 2 cups milk
  • 2 cups thawed cool whip whipped topping
  • 2 cups jet-puffed miniature marshmallows

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • 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.

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