Prep Time: 15 min. Total Time: 1 hr. 30 min. Servings: 30
Ingredients:
1 pkg. angel food cake mix
1 pkg. Vanilla Instant Pudding
1 cup Cool Whipped Topping
2 cups berries, of your choice
Directions:
Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
2.Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
3.Top with berries.
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