St. Patrick's Day Puddin' Filled Cupcakes
A beautiful paring of cake and pudding that's sure to be a favorite.
Yield: 24 cupcakes
Calories: 524kcal
Materials
- 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)
Instructions
- 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!
Notes
To make my life easier with this recipe, I used Pillsbury Funfetti Vibrant Green Vanilla frosting that has sprinkles separately on top. I separated the "gold coins" from the other colors.
Nutrition
Calories: 524kcal