Ingredients for Boston Cream Cup Cakes
- Yellow Cake Mix
- Egg
- Oil
- Water
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- [insert milk amount, e.g., 1 1/2 cups] milk
- Dark Chocolate Frosting
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How to Make Boston Cream Cup Cakes
- Preheat oven to [insert temperature, e.g., 350°F (175°C)]. Line a muffin tin with cupcake liners.
- Prepare your favorite vanilla cake mix according to package directions for cupcakes. Fill each liner about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes.
- Transfer cupcakes to a wire rack to cool completely.
- While cupcakes are cooling, prepare the pudding filling: In a medium bowl, whisk together [insert pudding mix amount, e.g., 1 package (3.4 oz)] instant vanilla pudding mix and [insert milk amount, e.g., 1 1/2 cups] milk until smooth and creamy.
- Cover the pudding and refrigerate for at least 15 minutes to allow it to thicken.
- Once the pudding has thickened and the cupcakes are completely cool, transfer the pudding to a piping bag fitted with a small round tip.
- Gently pipe a dollop of pudding into the center of each cupcake, creating a small well.
- Repeat with the remaining cupcakes and pudding.
- Frost the tops of the cupcakes with [insert frosting type and amount, e.g., 1 cup of your favorite vanilla frosting], ensuring the hole is covered.
- Garnish each cupcake with a halved fresh strawberry, arranged in a fan shape.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
87g
Fat
9g
Carbs
10g
