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1
Prepare cake batter and bake as directed on package for cupcakes.
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2
Cool.
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3
Place 1/3 cup of the whipped topping in large resealable plastic bag.
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4
Add marshmallows; seal bag.
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5
Shake until evenly coated.
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6
Place decorating sugar in a shallow pan.
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7
Add marshmallows; toss lightly until marshmallows are evenly coated.
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8
Place in single layer on tray; decorate as desired using decorating gel.
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9
Pour milk into medium bowl.
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10
Add dry pudding mix.
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11
Beat 2 minutes.
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12
Gently stir in remaining whipped topping until well blended.
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13
Spoon 1-1/2 cups of the pudding mixture into small bowl.
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14
Add food coloring; stir until blended.
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15
Spoon into small resealable plastic bag.
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16
Snip off 1 corner from botton of bag; set aside.
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17
Cut 1-inch chunk from top of each cupcake with small knife; remove and reserve for snacking or other use.
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18
Pipe pudding mixture from bag into holes in cupcakes.
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19
Spread tops with remaining pudding mixture.
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20
Top with the marshmallows.
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21
Store in refrigerator.
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22
KRAFT KITCHENS TIPS:.
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23
FUN IDEAS:.
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24
For more colorful cupcakes, add 1 or 2 drops each yellow and red food coloring to the remaining (plain) pudding mixture to tint it orange before spreading onto tops of filled cupcakes.
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25
VARIATIONS:.
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26
Omit black decorating gel.
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27
Prepare and frost cupcates as directed.
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28
Cut black licorice into small pieces.
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29
Use to make monster faces on the coated marshmallows before placing on tops of cupcakes.
