Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min.; remove from pans to wire racks. Cool completely.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip. Tint with food colouring until desired shade is reached; spread onto cupcakes.
Add decorations to resemble photo, reserving 24 marshmallows to insert into lollipop sticks for the rattles.
Kraft Kitchen Tips!
Avoid using candy-coated chocolate pieces when decorating the cupcakes since the candy coating will bleed into the frosting.
How to Store
Tie ribbon around lollipop sticks.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2.5 g
Cholesterol 25 mg
Sodium 210 mg
Carbohydrate 28 g
Fibre 0 g
Sugars 18 g
Protein 2 g
24 servings, 1 decorated cupcake (63 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.