angel lush cupcakes
1 pkg. (450 g) angel food cake mix
1 pkg. (4-serving size) Vanilla Instant Pudding
1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
1 cup thawed Cool Whip Light Whipped Topping
12 fresh strawberries, cut in half
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
TOP with berries.
Angel Lush Filled Cupcakes:
Use small knife to cut "x" in top of each cooled cupcake. Spoon 1 Tbsp. Cool Whip mixture into centre of each cupcake. Frost top with remaining Cool Whip mixture.
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