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Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.
Fit pastry bag with desired decorating tip. Spoon enough COOL WHIP mixture into prepared bag to fill about halfway. Use to pipe COOL WHIP mixture onto cupcakes, refilling bag with remaining COOL WHIP mixture when necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon COOL WHIP mixture into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.
Keep frosted cupcakes refrigerated.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is AWFUL! It is a total waste of a cake mix and all of the other ingredients! Do not waste your time and/or money on trying this recipe! If I could give it a NO star rating, I would!!!
I love hummingbird cake, but this is not anything like the deliciously moist cakes I've had before. This one is not worth your time - something is definitely wrong with it.
I agree with the other party this was a waste of time, will not make again, it cost a lot to make and did not turn out. I baked it an half hour longer than it said still not done in the middle,threw it all away. Really made me mad, plus it never did rise either, it looked like it would of been a great recipe.