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Cupcakes help to make cake more portable, either in a packed lunch or just the right size for little toddler hands in need of a quick jolt of sugar.
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Boston Cream Cupcakes
by the Editors of Easy Home Cooking Magazine
Boston Cream Cupcakes
Yield: Makes 22 cupcakes
Ingredients:
1
package (about 18 ounces) yellow cake mix, plus ingredients to prepare mix
1/4
cup instant French vanilla pudding and pie filling mix
1
cup cold milk
1
container (16 ounces) dark chocolate frosting
Preparation:
1.
Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
2.
Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
3.
Use tip of sharp knife to gently poke small hole into bottom of each cupcake. Place pudding in pastry bag fitted with small round pastry tip.*
*You may substitute a plastic squeeze bottle with narrow dispensing tip for the pastry bag.
4.
Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
5.
Place frosting in medium microwavable bowl. Microwave on HIGH 30 seconds; stir. Frost tops of cupcakes.
This recipe appears in: Cupcakes
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Boston Cream Cupcakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/boston-cream-cupcakes-recipe.htm> 16 May 2008.
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