BUTTERFLY CUPCAKES

Butterfly Cupcakes image

Decorate a yummy pudding mixture with halved cupcake tops, icing, sprinkles and black licorice. Voilá! You have butterfly cupcakes!

Provided by My Food and Family

Categories Home

Time 25m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
24 baked cupcakes
1/4 cup sprinkles
decorating gels or icings (assorted colors)
48 pieces black string licorice (2 inch)

Steps:

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Cut tops off cupcakes; cut each top crosswise in half for the butterfly's wings. Set aside. Spoon heaping tablespoonful of the pudding mixture onto bottom half of each cupcake; top with sprinkles.
Insert cut sides of 2 wings into each cupcake, raising outside edges slightly. Decorate with gels as desired. Insert 2 licorice pieces into each for the antennae. Keep refrigerated.

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g