LEMON DAISY CUPCAKES
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.
Provided by Nilla
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 34.7 g, Cholesterol 2.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 268.4 mg, Sugar 25 g
More about "lemon daisy cupcakes recipes"
Preparation. 1 Prepare cake mix as directed on package, adding 1 tablespoon (15 ml) of the lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack. 2 For the Frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons (10 ml) lemon extract in large bowl until light and fluffy.
From clubhouse.ca
From clubhouse.ca
INSTRUCTIONS. 1 Prepare cake mix as directed on package, adding 1 tablespoon of the lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool …
From mccormick.com
From mccormick.com
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