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Lemon Daisy Cupcakes

Prep time 30 mins
Cook time 1 hr, 10 mins
Yield Makes 24 servings

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 24 NILLA Wafers
  • 3 squares BAKER'S Semi-Sweet Chocolate, melted
  • 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
  • 2 cups milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 2 cups JET-PUFFED Miniature Marshmallows

How to Make It

  1. PREPARE cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.

    BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1 1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.

    PIPE about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

    DECORATE cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

    Nutritional Information
    Calories: 200
    Total fat: 6 g
    Saturated fat: 5 g
    Cholesterol: 5 mg
    Sodium: 280 mg
    Carbohydrate: 36 g
    Dietary Fiber: 0 g
    Sugars: 24 g
    Protein: 2 g
    Vitamin A: 0% DV
    Vitamin C: 0% DV
    Calcium: 8% DV
    Iron: 2% DV