Angel Lush Cupcakes

By carvalhohm

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Rate this recipe 4.3/5 (4 Votes)

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Ingredients

1 package angel food cake mix
1 package (4 serving size) Vanilla Instant Pudding
1 can crushed pineapple in juice, undrained
1 cup thawed Cool Whip Whipped Topping
12 fresh strawberries, cut in half

Details

Servings 24
Preparation time 15mins
Cooking time 86mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.

MIX dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.

TOP with berries.

Note
It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.

Angel Lush Filled Cupcakes
Use small knife to cut "x" in top of each cooled cupcake. Spoon 1 Tbsp. Cool Whip mixture into centre of each cupcake. Frost top with remaining Cool Whip mixture.