Tesha made these cupcakes and shared what she did - along with a little 'tip' on what she should not have done! I don't have a picture but I think it's a simple visual - chocolate cupcake with chocolate frosting and an almond half on top (use your imagination hahaha).
I'll tell you what she did, but don't follow these exact directions until you read the 'tip' below!
Mix a sugar-free chocolate cake mix according to the package directions. Fill the cupcake cups with half the batter, add a spoonful of the filling*, top with remaining batter and bake according to the box. Cool completely, then frost with sugar-free chocolate frosting and top with half an almond.
*FILLING: mix a small box of sugar-free white chocolate pudding with milk according to the package directions. Let it thicken, then stir in unsweetened shredded coconut.
TIP: when she added the filling before baking the cupcakes the filling burst out the top and made a mess! She ended up scraping off the filling that baked out before frosting and they still tasted great. To save the mess - bake the cupcakes without adding the filling, then after the cupcakes have cooled scoop out a small divot from the top and add filling to the hole. Replace some of the cake you removed, then frost. Click here to see another post on how to do that.
6.1.21: vanilla cupcakes with marshmallow filling
6.1.20: wine cork plant markers
6.1.18: spiller, filler, thriller
6.1.16: cookie dough cupcakes
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