Friday, April 8, 2011

Boston Cream Pie Cupcakes

I thought of these babies while driving home from a meeting yesterday...You'll need:
  • 24 white cupcakes
  • 1 box instant vanilla pudding
  • chocolate frosting

 When your cupcakes have cooled, hollow them out (I use one of my Wilton tips).

 Prepare the instant vanilla pudding using HALF of the milk on the instant recipe (my box called for three cups, so I used 1 1/2 cups).  Let the pudding set in the fridge for about 15 minutes before filling the cupcakes.  Fill a pastry bag with the pudding and squeeze it into the hollowed out portion of the cupcake.  You can see I added just a bit on the top because...well...I really love pudding.

Top with your favorite chocolate frosting.  Gosh, these were yummy!  And easy.

4 comments:

  1. Those are amazing. I'm a little disappointed I have never considered this. I'm totally trying it. Also, your little chocolate swirly is pro quality.

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  2. Whoa! These look amazing! I am going to have to try them out.

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  3. Oh they do look yummy! Great idea!
    Just stopped by to let you know that I featured your recycled suitcase chair on my round tuit post this week!
    http://jembellish.blogspot.com/2011/04/round-tuit-44.html
    Thanks again for linking up! Hope you have a great week!
    Jill @ Creating my way to Success

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  4. It looks so delicious! My Aunt is fond of making this one. She loves seeing us like her baked cake so much.

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