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1
Preheat oven to 350 degrees F.
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2
COMBINE cake mix, eggs, buttermilk and oil until well blended.
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3
Spoon into 24 lined muffin cups; filling about 2/3 full.
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4
BAKE for 12-14 minutes or until a toothpick inserted in the center comes out clean.
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5
Cool cupcakes in pan 10 minutes; remove to wire racks.
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6
Cool completely.
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7
WHILE the cupcakes are baking, prepare the pudding according to the directions on the box, place in fridge to set.
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8
SLICE the top off the cupcake with a serrated knife and core out a hole in the center with an apple corer.
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9
Fill the center hole with pudding and add a couple more teaspoons to the top, smoothing with the back of the spoon.
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10
Reserve 24 small strawberries.
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11
Slice remaining strawberries thinly and place on top of pudding.
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12
Cover with cupcake tops.
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13
Spoon frosting into medium bowl.
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14
Add COOL WHIP; whisk until blended.
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15
FIT a decorator bag with a #1M tip and fill with frosting.
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16
Pipe a large swirl on top of cupcake.
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17
FAN reserved strawberries by cutting thin slices in the strawberries but don't cut all the way through, leaving the top intact, push down gently to fan.
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18
Top each cupcake with a strawberry fan.
