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Italian Spumoni Cupcakes

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By Arlene Cummings
Created Feb 2, 2012
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The layered flavors of Italian spumoni ice cream is captured in cupcake form thanks to layers of white cake, pistachio pudding and pie filling, cherry juice and chocolate frosting.

Italian Spumoni Cupcakes

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 18
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
  • Step 
    2
    Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
  • Step 
    3
    Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
  • Step 
    4
    Bake cupcakes and cool completely as directed on box.
  • Step 
    5
    Frost cupcakes with frosting. Top each with cherry.

Nutrition

Nutrition Facts are not available for this recipe

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