Flower Pot Cupcakes

Name: Flower Pot Cupcakes
Prep time: 30 min
Total time: 1 h 22 min
Yield: Makes 24 servings, 1 cupcake (60 g) each.
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (4-serving size) <i>Jell-O</i> Chocolate Instant Pudding; 2-1/2 cups thawed <i>Cool Whip</i> Whipped Topping; 1/4 cup assorted coloured sprinkles; 24 gumdrop spearmint leaves , cut lengthwise in half

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Recipe By Kraft

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Prep Time

30
min.

Total Time

1
hr.

22
min.

Servings

24 servings, 1 cupcake (60 g) each

What You Need

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
2-1/2 cups thawed Cool Whip Whipped Topping
1/4 cup assorted coloured sprinkles
24 gumdrop spearmint leaves, cut lengthwise in half

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Make It

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Heat oven to 350°F.
Prepare cake batter as directed on package. Blend in dry pudding mix; spoon into 24 paper-lined muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Frost cupcakes with Cool Whip; top with sprinkles. Insert lollipop stick into centre of each cupcake; decorate with gumdrop pieces as shown in photo.

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Kitchen Tips
Nutrition

Variation

Prepare using a yellow cake mix and Jell-O Vanilla Instant Pudding.

Substitute

Substitute jimmies for the coloured sugar.

Servings

24 servings, 1 cupcake (60 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (60 g) each
AMOUNT PER SERVING
Calories	170

% Daily Value
Total fat	8g
Saturated fat	2.5g
Cholesterol	25mg
Sodium	240mg
Carbohydrate	25g
Dietary fibre	1g
Sugars	15g
Protein	2g

Vitamin A	2 %DV
Vitamin C	0 %DV
Calcium	4 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Flower Pot Cupcakes

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