Italian Spumoni Cupcakes

Name: Italian Spumoni Cupcakes
Prep time: 20 min
Total time: 1 h 20 min
Yield: 18
Ingredients: 1 box Betty Crocker™ Super Moist™ White Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 3/4 of box (4-serving size) pistachio instant pudding and pie filling mix; 1/4 cup cherry juice (from jar of maraschino cherries); 1 container (12 oz) Betty Crocker™ Whipped chocolate frosting; 18 whole maraschino cherries with stems

Ingredients:6
Servings:18

By Arlene CummingsPublished 02/02/2012

Italian Spumoni Cupcakes

Ingredients:6
Servings:18

The layered flavors of Italian spumoni ice cream is captured in cupcake form thanks to layers of white cake, pistachio pudding and pie filling, cherry juice and chocolate frosting.

Italian Spumoni Cupcakes

Prep time:20 min
Total time:1 hr 20 min
Ingredients:6
Servings:18

Ingredient

1 box Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
3/4 of box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup cherry juice (from jar of maraschino cherries)
1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
18 whole maraschino cherries with stems

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.

Step 2
Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.

Step 3
Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.

Step 4
Bake cupcakes and cool completely as directed on box.

Step 5
Frost cupcakes with frosting. Top each with cherry.

Recipe Tips

The mixture will have two different textures. The pistachio batter will be thick and the cherry will be thinner. I like to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.
A few drops of red and green food color can be used when making the cupcakes to enhance the color.
If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes and then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Facts

Nutrition facts are not available for this recipe

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Recipe Tips

The mixture will have two different textures. The pistachio batter will be thick and the cherry will be thinner. I like to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.

A few drops of red and green food color can be used when making the cupcakes to enhance the color.

If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes and then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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Italian Spumoni Cupcakes

Italian Spumoni Cupcakes

Italian Spumoni Cupcakes

Ingredient

Instructions

Recipe Tips

Nutrition Facts

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Related Products

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Related Recipes

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Bake Up Something Special

Italian Spumoni Cupcakes

Italian Spumoni Cupcakes

Italian Spumoni Cupcakes

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

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