RecipesMagazine

Italian Love Cupcakes

Italian Love Cupcakes
The recipe Italian Love Cupcakes could satisfy your American craving in around 1 hour and 25 minutes. This recipe serves 24. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 210 calories. A mixture of chocolate instant pudding and pie filling mix, whole-milk ricotta cheese, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Place paper baking cup in each of 24 regular-size muffin cups.
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Muffin LinersMuffin Liners
3
In large bowl, beat Cake
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BowlBowl
4
Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
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Hand MixerHand Mixer
BowlBowl
5
In separate large bowl, mix Ricotta
Ingredients you will need
Ricotta CheeseRicotta Cheese
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BowlBowl
6
Layer ingredients until combined.
7
Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
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Ricotta CheeseRicotta Cheese
8
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
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Wire RackWire Rack
Muffin LinersMuffin Liners
ToothpicksToothpicks
OvenOven
Frying PanFrying Pan
9
When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.
Ingredients you will need
Whipped CreamWhipped Cream
Pudding MixPudding Mix
CupcakesCupcakes
FrostingFrosting
MilkMilk
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WhiskWhisk
BowlBowl
DifficultyExpert
Ready In1 h, 25 m.
Servings24
Health Score0
CuisinesAmerican
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