Butterfly Cupcakes

5 ingredients
5 steps

Ingredients

  • 6 tsp. low sugar jam (strawberry or raspberry)
  • 1 doz. cupcakes
  • 1 box sugar-free instant vanilla pudding mix
  • 2 c. skim milk
  • powdered sugar (optional)

Directions

  1. 1
    Make pudding according to package directions, using skim milk. Let sit for 5 minutes.
  2. 2
    Cut a cone shape from the top of each cupcake and set aside.
  3. 3
    Fil the cavity of each cupcake with 1 tablespoon of pudding.
  4. 4
    Cut cones in half and place two halves, flat side down, on each cupcake to represent butterfly wings. Place 1/2 teaspoon of jam in the center to resemble the body. Dust with powdered sugar.
  5. 5
    Chocolate fans can substitute chocolate cupcakes and fill with whipped topping.

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