My mother used to make these for school parties when I was a child. They are so special because each cupcake looks like it has a butterfly sitting on its top. Perfect for Mother’s day!
1 small box (1 oz) sugar-free instant vanilla pudding mix
2 cups fat-free milk
1 dozen unfrosted cupcakes, yellow or white
2 tablespoons sugar-free preserves (raspberry or strawberry) powdered sugar (optional)
Make pudding according to package directions, using fat-free milk. Let set in refrigerator for 5 minutes.
Follow the diagrams below that match the following steps:
1. Cut a cone shape from the top of each cupcake, according to diagram
2. Set the cone aside but don’t eat it!
3. Fill the cavity of each cupcake with 1 tablespoon of pudding.
4. Cut cones in half to make wings.
5. Place two halves, flat side down, on each cupcake to represent butterfly wings.
Place 1/2 teaspoon of preserves in the center to resemble the body. Dust with powdered sugar (optional).
VARIATION: Chocolate Butterfly Cupcakes—Substitute chocolate cupcakes and fill with fat-free whipped topping.
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Makes 12 servings
(plus extra pudding)
1 1/2 carbohydrate
total fat 4g
saturated fat 1g
total carbohydrate 23g
dietary fiber 1g
Source: Quick & Healthy Recipes and Ideas, 3rd Edition, ©2008, Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95; to order call 1-800-232-6733 Or ORDER NOW
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Recipe updated May 1, 2013