Angel Lush Cupcakes

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prep time

15 min

total time

1 hr 11 min

makes

24 servings, 1 cupcake (56 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (450 g) angel food cake mix

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained

1 cup thawed Cool Whip Light Whipped Topping

12 fresh strawberries, cut in half

Make It

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.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

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.