1
box (4-serving size) lemon instant pudding and pie filling mix
1/4
cup milk
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Steps
1
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
2
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
3
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
4
In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
5
Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.
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In step 2, the 4-minute beating time is critical to develop the structure in the cupcake.
Use a deep bowl when whipping cream to reduce splattering. Chill the bowl and beaters first so that the cream will form stiff peaks faster.
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