filling cupcakes with pudding

The most common question we get asked when we open our cupcakes is “how you put pudding in the cake?” This question is a bit of a double-entendre, but we do have an answer. I like to make a double batch of pudding for the cupcakes, and then bake them the next day. The combination of the two is heavenly. You get your pudding on the cake while the cake is getting eaten.

I’m not going to lie, making pudding is a lot of work. So, one of the best things you can do is use a double batch of it. The second best thing you can do, is give yourself a break. When you have a few hours at a time to yourself, you’re much less likely to go crazy over it.

I love my recipe, especially the way I make it. I make about four large batches at a time, and only use half of the stuff for a cup of pudding. Then, the other half is frozen in the freezer for later use. This way, I don’t have to worry about a few extra cups of pudding going to waste.

In my opinion this is the best way to use a double batch of pudding because you can use up the leftovers.

This is also a good time to do a little research on cupcakes. There are lots of great recipes for cupcakes out there, and you can find some old print out recipes too. All you have to do is use that recipe that everyone seems to use and make it your cupcake.

This seems like a great idea. I personally love the way some of the other recipes work, and this is an easy recipe for one of them. It’s a cake that has the same basic elements and ingredients as most of the other recipes, but the flavor is a little different.