Friday, May 21, 2010
Angel Lush Cupcakes
Treat the guest at your baby shower to these cupcake cuties. This is truly a royal treat. Enjoy... and don't forget to save some for me!
What You Need!
1 pkg. (16 oz.) angel food cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)
HEAT oven to 375ºF.
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.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
TOP with berries.
STORE in refrigerator.
*If you can't bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.
*Substitute 15 fresh strawberries, halved, for the 2 cups assorted fresh berries.
Recipe by: Kraft