Carrot Cake Minis

Directions

1. 1
   Heat oven to 350F.
2. 2
   Prepare cake batter as directed on package.
3. 3
   Blend in dry pudding mix.
4. 4
   Spoon into 48 paper-lined mini muffin cups.
5. 5
   Bake 12 to 15 min.
6. 6
   or until toothpick inserted in centers comes out clean.
7. 7
   Cool cupcakes in pans 10 min.
8. 8
   Remove to wire racks; cool completely.
9. 9
   Meanwhile, press candies until softened; roll up each to resemble carrot.
10. 10
    Spoon frosting into medium bowl.
11. 11
    Add COOL WHIP; whisk until blended.
12. 12
    Remove cupcakes from liners; cut horizontally in half.
13. 13
    Fill each with about 1 Tbsp.
14. 14
    COOL WHIP mixture.
15. 15
    Top with remaining COOL WHIP mixture, nuts and carrot candies.