|Pudding and pie filling mix||12 Ounce (1 Package, Use Any Flavor)|
|Flour||1 1⁄4 Cup (20 tbs), sifted (Pillsbury Best)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs) (Land O Lakes)|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Prepare filling mix according to package directions for pie, using 1/2 cup less liquid.
Line 12 muffin cups with paper baking cups.
Sift flour with sugar and baking powder into small mixing bowl.
Add butter and milk; blend well at lowest speed of mixer.
Beat 1 1/2 minutes at a low speed or 225 strokes with a spoon.
Add egg and vanilla extract; beat 1 1/2 minutes at a low speed.
Fill baking cups half full.
Top with a teaspoonful of filling (reserve remainder for topping).
Bake at 350° for 20 to 25 minutes until cakes spring back when touched lightly in center.
Spread with reserved filling, then Frosting.