Lemon Daisy Cupcakes(Lemmon Daissy Cuppcaks) Recipe

INGREDIENTS (Nutrition)
  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

FOOTNOTES

  1. Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
  2. 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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