Prepare cake mix, water, oil and eggs according to package directions. Pour into 24 paper lined muffin cups and bake as directed.
Prepare the pudding mixing it with the milk according to package directions beating 2 minutes in a bowl. Put it in the refrigerator while the cupcakes are baking.
For the raspberry sauce start by heating up (medium heat) the frozen raspberries, sugar, and lemon juice. Mix aside the water with the corn starch until it is liquid. Add it to the pot where the raspberries, mix well and cook for about 20 minutes. When ready, blend and put it through a strainer to get rid of the seeds. Spoon the sauce into a small resealable plastic bag; set aside.
Once the cupcakes are ready, remove them from the liners and cut the top part, turn the cupcakes upside down and make a little hole where you’ll put 1 tablespoon of pudding.
Flip it around and put it in a dish carefully. Put more pudding on the cupcakes’ tops.
Cut small hole in one corner of the raspberry sauce bag. Pipe sauce on top of the cakes in a zig-zag pattern. Place 1/2 of a raspberry on top of each cake and garnish the plate with the remaining raspberries.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.