Italian Spumoni Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and eggs called for on cake mix box

3/4

of box (4-serving size) pistachio instant pudding and pie filling mix

1/4

cup cherry juice (from jar of maraschino cherries)

1

                        container (12 oz) Betty Crocker™ Whipped chocolate frosting

18

whole maraschino cherries with stems

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.

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.

Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.

Bake cupcakes and cool completely as directed on box.

Frost cupcakes with frosting. Top each with cherry.

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