Butterfly Cupcakes Recipe
Servings: 12
Ingredients
- 1 c. Cool lowfat milk
- 1 pkt (4-serving size) Jell-O instant pudding and pie filling, any flavor
- 8 ounce Cold Whip whipped topping, thawed
- 24 x Cupcakes Sprinkles Pastel confetti candies Black string licorice, cut into 2-inch strips
Directions
- POUR lowfat milk into medium bowl. Add in pudding mix. Beat with wire whisk till well blended, 1 to 2 min. Mix in whipped topping. Reserve 1 tsp. pudding mix.
- CUT tops off cupcakes. Cut each top in half; set aside. Spoon 2 heaping Tbsp. pudding mix onto each cupcake; top with sprinkles. For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mix, raising outside ends slightly to resemble butterfly wings. Lightly dip confetti candies into reserved pudding mix; arrange on cupcake wings. Insert string licorice in pudding mix to resemble antennae.
- Refrigeratetill ready to serve.
- MAKES 2 dozen cupcakes,
- Prep time: 25 min
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 12 servings | |
| Calories 51 | |
| Calories from Fat 24 | 47% |
| Total Fat 2.67g | 3% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 23mg | 1% |
| Potassium 50mg | 1% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.52g | 4% |
| Protein 1.25g | 2% |
