Lemon Daisy Cupcakes So Tasty
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| Lemon Daisy Cupcakes |
"Fill and frost white cupcakes with a creamy, lemony mixture, then beautify with wafer cookies and mini marshmallows to make those quite, springtime daisy cupcakes."
Ingredients :
- 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
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 30M |
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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 apart.
- Beat pudding mixes and milk in massive bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-half of cups into resealable plastic bag. Seal bag; cut off small nook from backside of bag.
- Pipe about 1 Tbsp. Pudding aggregate into middle of every cupcake. Frost with closing pudding aggregate.
- Decorate cupcakes with wafers, marshmallows and any last melted chocolate to resemble daisies. Keep refrigerated.
Notes :
- Variation: Use pastry bag outfitted with massive tip to pipe pudding mixture into cupcakes.
- Make it Easy: If you have trouble piping the pudding aggregate into the cupcake, use the manage of a timber spoon to poke a hollow in top of each cupcake earlier than filling with pudding mixture.
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