Whenever my family visits The Old Spaghetti Factory there is no question as to what kind of ice cream we want after our meals.
SPUMONI...a delicious combination of chocolate cherry pistachio. MMM.
For those of you out there who may be somewhat baking-challenged, here is a super easy recipe that people will make people think you are the complete opposite.
Italian Spumoni Cupcakes
Yield: 18 Cupcakes (I made 24)
Ingredients:
1 box Betty Crocker® SuperMoist® 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 (or 24) whole maraschino cherries with stems
Instructions:
 |
| FINISHED PRODUCT |
Place paper baking cup in each of 18 (or 24) regular-size muffin cups.
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.
Divide one type of batter evenly among muffins cups. Divide other batter evenly over first.
Bake cupcakes and cool completely as directed on box.
Frost cupcakes with frosting. Top each with cherry.
**Tip: The pistachio batter will be thicker than the cherry batter. I prefer to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.
Those look bomb!
ReplyDelete