Italian Spumoni Cupcakes

Italian Spumoni Cupcakes

Blogger Arlene Cummings of Cooking With Sugar makes a cupcake version of the famous Italian ice cream from Naples called “spumoni” with her Italian Spumoni Cupcakes.

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

18

cupcakes

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4
of box (4-serving size) pistachio instant pudding and pie filling mix
1/4
cup cherry juice (from jar of maraschino cherries)
1
container (12 oz) Betty Crocker® Whipped chocolate frosting
18
whole maraschino cherries with stems
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
  2. Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
  3. Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
  4. Bake cupcakes and cool completely as directed on box.
  5. Frost cupcakes with frosting. Top each with cherry.
Makes 18 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The mixture will have two different textures. The pistachio batter will be thick and the cherry will be thinner. I like to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.
A few drops of red and green food color can be used when making the cupcakes to enhance the color.
If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes and then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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