Thursday, March 18, 2010

Spring 2010 Kraft Canada

Featured here are the most delicious collection of eye candy available in our cupcake world. So if you want to grab the cake recipe from Kraft or below ;) and the fancy pants liners from us at Sweet Cuppin Cakes Bakery you will have a smashing good party for just about any reason!

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.

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.

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