I want to make some pudding filled 4th of July cupcakes. I have never done this and am not sure if they need to be refrigerated. I plan on just using jello pudding from a box, either cooked or instant. Can I do something to make it thicker? Like use half the milk? Should they be kept cold? Any advice is appreciated....
If you live near a cake supply specialty store, you might consider trying a commercial filling product, such as Bavarian Creme, that is safe and stable at room temperature.
Or how about the Twinkie filling recipe? That can sit out just fine, and is fun to find in a cupcake!
instead of milk. It is yummy and I use this filling on most of my filled cakes. Sprinkle the pudding over the heavy cream, mix with hand mixer until mixed. Let rest for 5 min. Beat at med. speed for 3-5 min. until mousse-y. It is delish. I use the White Chocolate Jello and add crushed oreos to it. Everyone loves it.
So far I've only used the White Choc or reg. Chocolate. I want to try the lemon or pistachio next.
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