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Butterfly Cupcakes

sweet.chef's picture
Ingredients
  Cold milk 1 Cup (16 tbs)
  Instant pudding and pie filling 3 Ounce (1 Package, Jell O, Any Flavor)
  Whipped topping 8 Ounce, thawed (3 1/2 Cups, Cool Whip)
  Cupcakes 24
  Sprinkles 2 Tablespoon
  Pastel confetti candies 2 Dozen
Directions

POUR milk into medium bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Fold in whipped topping.
Reserve 1 teaspoon pudding mixture.
CUT tops off cupcakes.
Cut each top in half; set aside.
Spoon 2 heaping tablespoons pudding mixture onto each cupcake; top with sprinkles.
For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mixture, raising outside ends slightly to resemble butterfly wings.
Lightly dip confetti candies into reserved pudding mixture; arrange on cupcake wings.
Insert string licorice in pudding mixture to resemble antennae.
Chill until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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