For some of us, the three most beautiful words in the English language are Lemon Daisy Cupcakes. As adorability goes, these are up there with puppies.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
24 vanilla wafers
3 oz. BAKER'S Semi-Sweet Chocolate, melted
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
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Let's Make It
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.
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.
Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 36g
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.