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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 14 |
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These cute cupcakes start with a homemade white cake and are topped with lemon pudding. Licorice antennae add a nice touch.Bonnie Hagerman, Frederick, Maryland Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1-3/4 cups cake flour |
1-3/4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
filling: |
1-3/4 cups cold milk |
1 package (3.4 ounces) instant lemon pudding mix |
28 pieces shoestring licorice (2 inches), optional |
1 teaspoon confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Meanwhile, for filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4. Using a sharp knife, cut a 1-in. cone-shaped piece 1 in. deep from the center of each cupcake. Carefully remove and set aside. Fill cavity with pudding mixture.
5. For wings, cut reserved cone pieces in half vertically; arrange on top of filling with points touching. Insert licorice for antennae if desired. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 14 cupcakes.
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