St. Patrick’s Day Puddin’ Filled Cupcakes
A beautiful paring of cake and pudding, these St. Patrick’s Day Puddin’ Filled Cupcakes are always a hit.
After baking your cupcakes using a White cake mix with a wee bit of green food coloring (you can also use Vanilla or French Vanilla), core the middle of your cupcakes and reserve the cores in an air-tight container in the freezer for later use (I use them in Trifles). Fill the center of your cupcakes with the pudding/Cool Whip mixture.
I frosted with green vanilla buttercream and “hid” some gold coins to complete the St. Patrick’s Day Puddin’ Filled Cupcakes that any Leprechaun would be proud of.
Don’t wait for St. Patrick’s day to enjoy these cupcakes. Make them today and enjoy!
St. Patrick's Day Puddin' Filled Cupcakes
- 1 box White cake mix, (add water, oil, eggs per box instructions)
- 2 cups Milk
- 1 3.4 oz. box Vanilla pudding
- 4 oz. Cool Whip
- 2 15.6 oz. jars Green vanilla frosting
- Approx. 2 cups Confectioners sugar, (optional)
- Green food coloring, (optional)
- Gold coins/sprinkles, (optional)
- Bake cupcakes according to cake mix box instructions (adding water, oil, eggs etc., and adding green food coloring if desired); let cool completely. Core the center of each cupcake. (you can buy a cupcake corer -- greatest gadget I ever bought!)
- Make the pudding mixture: pour milk into mixing bowl while beaters are on, then add the dry pudding mix. (This reduces clumps) Add the Cool Whip and mix thoroughly. Fill each cupcake with pudding mixture to the top only. Do not overfill. There may be some pudding mixture leftover.
- To duplicate the look in the picture, use one jar of frosting to spread evenly over entire top of cupcake. Then, in a bowl, thicken 2nd jar of frosting with approx. 2 cups of confections sugar so that it can better hold it's shape. I piped the "grassy knolls" using a Wilton 2D tip then hid some "gold coins" on top. Enjoy!
Here are some pictures that are perfect for pinning to your Pinterest Board.
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