Recipe Chili | Lemon Daisy Cupcakes -Desserts-My english cookbook

Lemon Daisy Cupcakes

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Description:

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

Ingredients for 12 Portions:

0.50		1 package (2-layer size) white cake mix
12		NILLA Wafers
1.50		(1 ounce) squares BAKER'
1		(3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
1		cups milk
1		cups thawed COOL WHIP Whipped Topping
1		cups JET-PUFFED Miniature Marshmallows
Portions:

Preparation

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.

Notes

Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.

Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

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