Lemon Daisy Cupcakes So Tasty

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Lemon Daisy Cupcakes

"Fill and frost white cupcakes with a creamy, lemony aggregate, then enhance with wafer cookies and mini marshmallows to make these quite, springtime daisy cupcakes."

Ingredients :

• 1 package (2-layer length) white cake blend
• 24 NILLA Wafers
• three (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
• 2 (three.Four ounce) packages JELL-O Lemon Flavor Instant Pudding
• 2 cups milk
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups JET-PUFFED Miniature Marshmallows

Instructions :

Prep : 30M	Cook : 24M	Ready in : 30M

• Prepare cake batter and bake as directed on pkg. For 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set apart.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-half cups into resealable plastic bag. Seal bag; cut off small nook from backside of bag.
• Pipe about 1 Tbsp. Pudding combination into middle of every cupcake. Frost with remaining pudding combination.
• Decorate cupcakes with wafers, marshmallows and any last melted chocolate to resemble daisies. Keep refrigerated.

Notes :

• Variation: Use pastry bag fitted with large tip to pipe pudding aggregate into cupcakes.
• Make it Easy: If you have difficulty piping the pudding aggregate into the cupcake, use the deal with of a wood spoon to poke a hole in top of each cupcake before filling with pudding combination.

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