Magical Stuffed Cupcakes
serves 18
Cooking Time: 20 min
Ingredients:
1 (18.25-ounce) package white cake mix, prepared according to package directions
3/4 cup rainbow sprinkles
1 (4-serving-size) package instant vanilla pudding
1 1/2 cups milk
1 1/2 cups frozen whipped topping, thawed
18 maraschino cherries
Decorative sugar crystals for garnish
Instructions:
1. Preheat oven to 350 degrees F. Coat 18 cupcake tins with cooking spray.
2. Stir sprinkles into batter and spoon evenly into prepared tins. Bake according to package directions; let cool.
3. Meanwhile, in a medium bowl, whisk pudding and milk 2 minutes, or until thickened.
4. When cupcakes are completely cooled, turn upside down on a serving platter. Using a knife, make 2 cuts halfway through each cupcake, forming an "X." Open up cupcakes a bit and evenly spoon pudding into each cupcake. Top each with a dollop of whipped topping, a cherry, and a sprinkle of decorative sugar. Serve, or cover and chill until ready to serve.
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