Using a boxed cake mix and a cupcake corer made this soooo easy. Switch out the cake mix flavor and jams (or maybe with lemon curd) for a totally different cupcake. Perhaps dip the top of the cupcake into some melted butter and then into a cinnamon-sugar mixture for another version. Thanks Mermaid Smoothie for a simple recipe with lots of options.
Using a boxed cake mix and a cupcake corer made this soooo easy. Switch out the cake mix flavor and jams (or maybe with lemon curd) for a totally different cupcake. Perhaps dip the top of the cupcake into some melted butter and then into a cinnamon-sugar mixture for another version. Thanks Mermaid Smoothie for a simple recipe with lots of options.
I've made these before in non-stick MINI muffin pans. I didn't need paper liners. I put 1/2 batter then about 1/2 tsp different jams and/or lemon curd then batter. I sprinkled them with granulated sugar then baked them. My family loved them!
I have done this as well but i use can pie fillings and bake it right into the cupcakes put batter in spoon some pie filling on top then more batter on top of filling same results
I have made this recipe 4 times in the last month for diffrent people and eveyone loves them very much one friend ask my to make them again next week. I would give this a 5 star rating because it is sooo easy!
These are easy to make pretty to look at and delicious. Good for potluck dinners. PS: I used my strawberry huller to take out the middle part; it works like a charm.
Even better with cheese danish filling or almond paste and drizzled with chocolate.
These are delicious! 5 stars were given to this by friends we shared these with. They are a great "muffin donut" with huge flavor and so easy to make. I made a glaze and drizzled it over the top.
These didn't send me "over the moon " but they were good pretty and easy. Also I've been prescribed a gluten-free diet and it was easy to make this gluten-free by substituting GF cake mix. I often find these cake mixes come out dry and grainy but in the case of this recipe I think the pudding moistened and smoothed out the batter nicely. I used the idea of some of the people who commented here filling each cup 1/3 full with batter scooping in a spoonful of preserves and covering the preserves with more batter filling the cup to about 2/3 full. I didn't have paper or foil baking cups that day so I sprayed the cups of the pan liberally with cooking spray and then brushed the insides with vegetable oil. When the cupcakes were done I flipped the pan and the cupcakes fell right out. This caused the preserves to break through the top of a few cupcakes so next time I'll hold a baking sheet over the cupcake pan before flipping it so the cupcakes don't have as far to fall.
i didn't have french vanilla pudding mix so i just used regular pudding mix. it still tasted amazing. thanks!
