Recipes Made with Cake Mixes

Boston Cream Cupcakes

No Photo

Yield: 22 cupcakes

Ingredients

  • 1 (18.25 ounce) box yellow cake mix*, + ingredients to prepare mix
  • 1/4 cup instant French vanilla pudding and pie filling mix
  • 1 cup cold milk
  • 1 (16 ounce) container dark chocolate frosting

Instructions

  1. Prepare and bake cake mix according to package directions for cupcakes.
  2. Cool in pan on wire rack 10 minutes.
  3. Remove from pan to wire rack; cool completely.
  4. Meanwhile, whisk together pudding mix and milk until well blended.
  5. Cover and refrigerate pudding.
  6. Use tip of sharp knife to gently poke small hole into bottom of each cupcake.
  7. Place pudding in pastry bag fitted with small round pastry tip. Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding.
  8. Repeat with remaining cupcakes and pudding.
  9. Place frosting in medium microwavable bowl.
  10. Microwave on HIGH 30 seconds; stir.
  11. Frost tops of cupcakes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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