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Desserts

Butterscotch Pudding Poke Cupcakes

photo by:kraft
Love butterscotch? You'll like these yummy cupcakes—poked with butterscotch pudding and sprinkled with chopped nuts.
time
prep:
20 min
total:
2 hr 42 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
2
pkg.  (3.5 oz. each) JELL-O Butterscotch Cook & Serve Pudding
1
cup  powdered sugar
1
qt.  (4 cups) milk
2
Tbsp.  butter or margarine
1/2
tsp.  butter extract
1/2
cup  PLANTERS Dry Roasted Peanuts, chopped

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.

MIX dry pudding mixes and sugar in medium saucepan; stir in milk, butter and extract. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes; sprinkle with nuts.

REFRIGERATE 2 hours.

Kraft Kitchens Tips

Note
Instead of using handle of wooden spoon to poke holes in cake, use a plastic drinking straw with turning motion to make large holes.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
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