Desserts

Lemon Daisy Cupcakes

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photo by:kraft

time

prep:

30 min

total:

1 hr 10 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) white cake mix

NILLA Wafers

oz. BAKER'S Semi-Sweet Chocolate, melted

pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

cups milk

cups thawed COOL WHIP Whipped Topping

cups JET-PUFFED Miniature Marshmallows

Make It

step 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.

step 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.

step 3

PIPE about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

step 4

DECORATE cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Kraft Kitchens Tips

Variation

Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.

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.