Lemon Pudding Cups
|Yellow cupcake mix||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon flavor pudding and pie filling mix||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Confectioners powder||10 Tablespoon|
Prepare cupcake mix with 1 of the eggs and milk, following label directions; spoon into 12 greased large muffin pan cups.
Bake in moderate oven (375Â°) for 20 minutes, or until tops spring back when lightly pressed with fingertip.
Cool in pan on a wire rack for 5 minutes; turn out onto rack.
While cupcakes bake, combine pudding and pie filling mix with sugar, following label directions, and remaining egg; stir in water.
Cook, stirring constantly, until mixture thickens and comes to a full boil; remove from heat.
Stir in butter or margarine until melted.
Cut a cone shape piece from center of each of 4 cupcakes; place cupcakes on dessert plates; spoon 1/3 cup of the lemon sauce into hollows.
Invert a cutout on top of each; dust with 10X sugar.
Note : Wrap remaining cupcakes and chill remaining sauce for another dessert or snacktime treat.