I pinned this recipe a WHILE ago (almost 6 months), knowing that I would be making them for a very good friend's birthday. He loves spumoni ice cream, so I figured these would be a hit. They're pretty easy, and the reviews were amazing.
So, here's the ingredient list & recipe:
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 whole maraschino cherries with stems
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 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 pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
- Bake cupcakes and cool completely as directed on box.
- Frost cupcakes with frosting. Top each with cherry.
The only things I changed were: I didn't use Betty Crocker cake mix since I figured the cheapest cake mix would be fine and easier on my wallet. I used a little more pudding mix and cherry juice than what was called for, AND I couldn't find cherries with stems! So, unfortunately, they weren't fancy cherry toppers.
I didn't take many picture this time since I was doing five million other things in preparation for my daughter's birthday, which is the same day as my friend's, but you get the idea. I don't really have much to add either. I don't love pistachio, so I didn't taste them this time, but I might actually try one next time I make them because of the raving reviews. These were so easy that I'll be making them again real soon.
Here's the link to these fabulous gems! : http://www.bettycrocker.com/recipes/italian-spumoni-cupcakes/8fc0cbd6-6151-4c24-9f52-5e41b004d20d
