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Pudding-Filled Butterfly Cupcakes Recipe
Pudding-Filled Butterfly Cupcakes Recipe photo by Taste of Home

Pudding-Filled Butterfly Cupcakes Recipe

Publisher Photo
Dessert takes wing with this fun recipe from field editor Joyce Turley of Slaughters, Kentucky. She cuts the cupcake tops to resemble butterflies and shares her easy decorating method.
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Pastel sprinkles
  • Black shoestring licorice, cut into 2-inch pieces

Directions

  1. Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside.
  2. In a large bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.
  3. For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake. Yield: 2 dozen.
Originally published as Butterfly Cupcakes in Taste of Home February/March 2005, p7

Reviews for Pudding-Filled Butterfly Cupcakes

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   (7)
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MY REVIEW
Reviewed Jun. 14, 2011

what a cute idea. My daughter picked these out for me to make for her preschool picnic, and they were a great hit. Super simple, the hardest and most time consuming part was baking the cupcakes. Next time I might try a regular frosting instead of the pudding and whipped topping, not a big fan of the texture of the topping with the cake on both sides like that.

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