Hide-Away Cupcakes Recipe
Ingredients
| Pudding mix package | 1 | |
| 1 1/4 cups sifted Pillsbury's Best Regular Flour | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 3/4 cup Land O'Lakes Butter | ||
| Milk | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
Directions
Prepare filling mix according to package directions for pie, using 1/2 cup less liquid.
Cool.
Line 12 muffin cups with paper baking cups.
Sift flour with sugar and baking powder into small mixing bowl.
Add butter and milk; blend well at lowest speed of mixer.
Beat 1 1/2 minutes at a low speed or 225 strokes with a spoon.
Add egg and vanilla extract; beat 1 1/2 minutes at a low speed.
Fill baking cups half full.
Top with a teaspoonful of filling (reserve remainder for topping).
Bake at 350° for 20 to 25 minutes until cakes spring back when touched lightly in center.
Cool.
Spread with reserved filling, then Frosting.
Cool.
Line 12 muffin cups with paper baking cups.
Sift flour with sugar and baking powder into small mixing bowl.
Add butter and milk; blend well at lowest speed of mixer.
Beat 1 1/2 minutes at a low speed or 225 strokes with a spoon.
Add egg and vanilla extract; beat 1 1/2 minutes at a low speed.
Fill baking cups half full.
Top with a teaspoonful of filling (reserve remainder for topping).
Bake at 350° for 20 to 25 minutes until cakes spring back when touched lightly in center.
Cool.
Spread with reserved filling, then Frosting.
Chef
