Boston Cream Cupcakes

Ingredients:

24 vanilla cupcakes, baked and cooled (You can use your favorite recipe or a box mix. For the sugar-free version, use the Pillsbury Sugar-Free Yellow Cake mix.)

1 (small) package instant vanilla pudding (sugar-free, if desired)

1 ½ cups nonfat milk

1 can chocolate frosting, or use your favorite recipe (for sugar-free cupcakes, use Pillsbury Sugar-Free Chocolate Frosting)

Directions:

1. Prepare your pudding according to the package directions, using the 1 ½ cups nonfat milk.

2. Fit a disposable pasty bag with a round decorating tip (#230) and fill the bag with the pudding. Place the tip into the center of the top of the cupcake and fill. Alternately, you can cut a small hole in the top of the cupcake and add a spoonful of pudding.

3. Frost the tops with the chocolate icing. Note: the sugar-free icing is very thick. I recommend using a warmed knife to frost the cupcakes instead of using a pastry bag.

Yield: 24 cupcakes