Angel Lush Cupcakes Recipes

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
• Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
• Top with berries.

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups (Batter will nearly fill cups.) It is important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners. Bake 26 minutes or until tops are light golden brown. Cool in pans 10 minutes, remove to wire rack. Cool completely.
• Mix dry pudding mix and pineapple in a medium bowl. Gently stir in Cool Whip; spread on cupcakes.
• Top with berries.
• ANGEL LUSH FILLED CUPCAKES: Use a small knife to cut "x" in top of each cooled cupcake. Spoon 1 tablespoon Cool Whip top mixture into center of each cupcake. Frost top with remaining Cool Whip mixture.