PILLSBURY CUPCAKE RECIPE RECIPES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes, using water, oil and eggs. Cool completely. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake.
• In large bowl, beat pudding mix, milk and vanilla with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened. Fold in whipped topping. Spoon into 1-quart resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake and squeeze bag to fill cupcake with pudding.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate chips. Let stand 3 to 5 minutes until chocolate is melted and can be stirred smooth. Dip tops of cupcakes in chocolate mixture.

Steps:

• Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
• Sprinkle coconut in ungreased 10-inch nonstick skillet. Cook over medium heat 5 to 7 minutes, stirring frequently, or until light golden brown. Remove from heat. Reserve 3 tablespoons of the coconut in small bowl.
• In large bowl, mix remaining coconut, the pineapple, egg and nuts.
• Separate dough into 8 rolls. Cut each roll into 4 strips; cut each strip into 4 pieces. Place in resealable food-storage plastic bag; add flour. Seal bag; toss to coat dough pieces. Add dough pieces to pineapple mixture; mix gently. Spoon dough mixture evenly into muffin cups.
• Bake 16 to 18 minutes or until golden brown. Cool in pan 10 minutes. Run knife around each cupcake to loosen. Remove from pan; place on cooling rack.
• Cut each cherry in half. Spread icing from can evenly over warm cupcakes. Top each cupcake with cherry half; sprinkle with reserved coconut.