Page 40 - Cupcakes

5. Divide the filling and frosting into two portions. Fit a pastry bag with a large

round tip and spoon 1 cup of the filling portion into the bag. Gently push the tip
into the center of each cupcake and squirt a generous amount of pudding inside.
Refill the bag as needed and repeat for all 20 cupcakes.

6. Place a heaping tablespoon of the remaining pudding portion on each cupcake
and spread it out with the back of a spoon, taking care to cover the tops
completely. Top the frosting with a sprinkling of cupcake crumbs, pressing them

down so they stick. The cupcakes are ready to serve.

Big, Big Cupcakes

If you want to make bigger cupcakes in a 3½-inch cupcake cup, spoon or

scoop ½ cup batter into the prepared pans. They will take about 25 minutes
to bake, and the yield will be 16 to 18 big cupcakes.

Store these cupcakes, in a cake saver, in the refrigerator for up to 5 days. Or
freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months.
Thaw the cupcakes overnight in the refrigerator before serving.