Skip Navigation Links
  Skip Navigation Links  
   

Recipe of the Month Desserts - Butterfly Cupcakes



INGREDIENTS
  • 1 (181/4-ounce) package chocolate cake mix
  • 1 cup cold milk
  • 1 (3.9-ounce) package instant chocolate pudding mix
  • 1 (8-ounce) carton frozen whipped topping, thawed
  • Pastel sprinkles
  • Shoestring licorice, cut into 2-inch pieces

INSTRUCTIONS
Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut each slice in half and set aside.
In a bowl, whisk the milk and pudding mix for two minutes; let stand for two 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 antennas, insert two licorice pieces into each cupcake.
Yield: 2 dozen.
 
 
 
 
Submitted By: Rebecca Sue Yoder
Guthrie, Ky.
Montgomery Farmers Co-op
Number of Servings: 24
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice