Recipe by KRAFT®
"Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes."
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(2-layer size) white cake mix
3 (1 ounce) squares
BAKER'S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages
JELL-O Lemon Flavor Instant Pudding
thawed COOL WHIP Whipped Topping
JET-PUFFED Miniature Marshmallows
These are so GOOD!!! My husband cant get enough of them. He said they taste like Boston Creme pie only with a little more lemony flavor. I will say making the daisy design on top of the cupcake is a total pain in the rear end so what I did was just melt some chocolate and take a fork, dip it in the chocolate and drizzle over the top. Makes the cupcake look great and adds the chocolate flavor. YUMMY!!
These were adorable, excecpt I didnt use the marshmallows, I just piped the left over frosting around the choc. cookie! Excellent!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Daisy Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 50
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