MEG'S WATERGATE CUPCAKES
Make and share this Meg's Watergate Cupcakes recipe from Food.com.
Provided by Janice McNeil
Categories Dessert
Time 1h
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
- In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
- Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
- For Maraschio cherry Italian Buttercream.
- Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
- Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
- Increase thespeed to high and beat until cooled to room temperature.
- Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.
Nutrition Facts : Calories 527.2, Fat 41.3, SaturatedFat 22.4, Cholesterol 138.8, Sodium 426.9, Carbohydrate 36.7, Fiber 0.9, Sugar 26.1, Protein 3.8
WATERGATE CUPCAKES
These pistachio-flavor cupcakes with creamy pineapple-marshmallow frosting are upping the ante on everyone's favorite dessert-y salad.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix and milk. Spoon batter into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Meanwhile, mix COOL WHIP, marshmallows, pineapple and food coloring. Refrigerate 30 min.
- Frost cupcakes with COOL WHIP mixture. Garnish with nuts.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
WATERGATE DESSERT
Make and share this Watergate Dessert recipe from Food.com.
Provided by Rodeocowgirl
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix pineapple with pudding mix.
- add marshmallows, and nuts.
- mix in dream whip.
Nutrition Facts : Calories 161.2, Fat 4.5, SaturatedFat 0.6, Sodium 80.5, Carbohydrate 30.5, Fiber 1.3, Sugar 20.7, Protein 2.2
WATERGATE CAKE
The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.
Nutrition Facts :
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