I promised that I would post how to make my yummy Boston Cream Cupcakes. Well, here I am making good on my promise! Here is what you’ll need:
– one package of butter yellow cake mix
– one regular size package of instant vanilla pudding
– one container of chocolate icing
– cupcake cups (paper or foil- whatever you want)
– zipper top bag
Make cupcakes using the instructions on the box of butter yellow cake mix. Let them cool.
Using a chopstick or skewer, poke a hole in each cupcake. I wiggle my chopstick just a little to make a little room inside my cupcake. Be careful not to poke through your cupcake cup! (I’ve done that before and the filling comes out the bottom!)
Mix your instant vanilla pudding according to the package directions. Pour into a zipper top bag. (I usually do this while my cupcakes are cooling. ) Once your pudding sets (just wait a couple minutes), you can continue. Cut the corner of the zipper top bag. Don’t make your hole too big.
Now fill your cupcakes with pudding! Put the cut corner of your bag into the hole you’ve made in your cupcake and squeeze the bag! Be careful not to over-fill your cupcakes. You’ll notice if you’re putting in too much- your cupcake will start splitting apart.
Now put the chocolate icing on and you’re done! Eat and enjoy! I do not take the time to ice my cupcakes all pretty. I just blob some icing on. I’ve been let down by pretty cupcakes in the past. They look so nice and pretty- you bite into it and find that you were deceived by a pretty exterior. So, I make yummy cupcakes, not pretty ones! You can use any combination of cake mix, pudding, and icing you like. I have made chocolate with vanilla pudding. I’ve made butter yellow with chocolate pudding. You can make whatever your little heart desires!