Igloo Cupcakes Recipe

Name: Igloo Cupcakes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24 servings, 1 cupcake (98 g) each
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1/4 cup cold milk; 1 container (450 g) ready-to-spread vanilla frosting; 2 cups thawed Cool Whip Whipped Topping; 12 large Jet-Puffed Marshmallows , cut crosswise in half; 2 pkg. (250 g each) Jet-Puffed Miniature Marshmallows

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1/4 cup cold milk
1 container (450 g) ready-to-spread vanilla frosting
2 cups thawed Cool Whip Whipped Topping
12 large Jet-Puffed Marshmallows , cut crosswise in half
2 pkg. (250 g each) Jet-Puffed Miniature Marshmallows

PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 24 servings, 1 cupcake (98 g) each

Instructions

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into muffin cups sprayed with cooking spray.
Cool cupcakes 10 min.
Remove from pans to wire racks; cool completely.
Mix frosting and Cool Whip until blended; use to frost cupcakes, adding thin layer of frosting on sides and rounded mounds on tops to resemble igloos.
Press 1 large marshmallow half into Cool Whip mixture at front of each igloo for the door.
Press miniature marshmallows into remaining Cool Whip mixture to resemble photo.