As seen on WKTV NEWSChannel 2 Friday, April 18, 2014
A package of store-bought cake mix, pudding mix and a few other ingredients is all it takes to create moist and flavorful cupcakes filled with homespun goodness. And it’s just as simple to transform Easy Yellow Cupcakes into fun Easter Cupcakes by simply embellishing with candy sprinkles and/or edible decorations.
Ideal for little hands to help prepare, these whimsical treats are perfect for nibbling at this time of year. Whether they’re for a school party, Easter celebration, or any get-together, these crowd-pleasing cupcakes always are welcome.
From my family to yours, Happy Easter.
EASY YELLOW CUPCAKES
1 (4-serving size) package instant vanilla pudding and pie filling mix
1 (16.5-ounce) package yellow cake mix (with pudding in the mix)
1 cup water
2/3 cup vegetable oil
1 teaspoon vanilla
Candy sprinkles and/or edible decorations (optional)
Easy Vanilla Frosting
Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners. Reserve 2 tablespoons pudding mix for frosting (see below). In a large bowl, combine the remaining pudding mix, cake mix, eggs, water, oil, and vanilla. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Divide into muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Cool 5 minutes before removing to wire racks. Cool completely. Frost with Easy Vanilla Frosting; garnish with candy sprinkles and/or edible decorations, if desired. Makes 24 cupcakes.
EASY VANILLA FROSTING
2 tablespoons instant vanilla pudding and pie filling mix
1/2 cup heavy (or whipping) cream
1 (8-ounce) carton regular or light frozen whipped topping, thawed
1 teaspoon vanilla
6 to 8 drops yellow food color (optional)
In a medium bowl, combine pudding mix and heavy cream. Whisk until slightly thickened, about 1 minute. Stir in whipped topping, vanilla, and food color, if desired.