Butterfly Fairy Cakes
INGREDIENTS:
1 c Cold milk
1 pk (4-serving size) Jell-O
-instant pudding and pie
-filling; any flavor
8 oz Cool Whip whipped topping;
-thawed
24 Cupcakes
Sprinkles
Pastel confetti candies
Black string licorice; cut
-into 2-inch strips
1 c Cold milk
1 pk (4-serving size) Jell-O
-instant pudding and pie
-filling; any flavor
8 oz Cool Whip whipped topping;
-thawed
24 Cupcakes
Sprinkles
Pastel confetti candies
Black string licorice; cut
-into 2-inch strips
POUR milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Fold in whipped topping. Reserve 1 teaspoon pudding mixture.
CUT tops off cupcakes. Cut each top in half; set aside. Spoon 2 heaping tablespoons pudding mixture onto each cupcake; top with sprinkles. For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mixture, raising outside ends slightly to resemble butterfly wings. Lightly dip confetti candies into reserved pudding mixture; arrange on cupcake wings. Insert string licorice in pudding mixture to resemble antennae. Chill until ready to serve.
MAKES 2 dozen cupcakes, Prep time: 25 minutes
CUT tops off cupcakes. Cut each top in half; set aside. Spoon 2 heaping tablespoons pudding mixture onto each cupcake; top with sprinkles. For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mixture, raising outside ends slightly to resemble butterfly wings. Lightly dip confetti candies into reserved pudding mixture; arrange on cupcake wings. Insert string licorice in pudding mixture to resemble antennae. Chill until ready to serve.
MAKES 2 dozen cupcakes, Prep time: 25 minutes