Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes.
Original recipe makes 24 cupcakes
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
- 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.
Calories: 195 kcal
Carbohydrates: 34.7 g
Cholesterol: 2 mg
Fat: 5.6 g
Fiber: 0.4 g
Protein: 2.2 g
Sodium: 268 mg