Taste of Home’s Cupcake of the Week

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Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.

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SERVINGS	24
CATEGORY	Dessert
METHOD	Baked
PREP	30 min.
COOK	20 min.
TOTAL	50 min

Tips & Ideas:

When fixing cupcakes for a potluck, I prepare them ahead and freeze them unfrosted. Before taking them to share, I make a soft powdered sugar frosting and dip the frozen cupcakes to frost them. It’s so fast and easy, with no mess. —Juanita P., West Lafayette, Ohio

Butterfly Cupcakes

Dessert takes wing with this fun recipe. Cut the cupcake tops to resemble butterflies and use this easy decorating method. —Joyce Turley, Slaughters, Kentucky

INGREDIENTS:

1 package (18-1/4 ounces) chocolate cake mix
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:

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.

In a large bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.

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.

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.

Send us your cupcake tips & hints!

	E-mail this Recipe to a Friend		Rate this Recipe
	Add to Recipe Box		Add to Grocery List

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