Butterfly Cupcakes - cooking recipe

Ingredients

6 tsp. low sugar jam (strawberry or raspberry)
1 doz. cupcakes
1 box sugar-free instant vanilla pudding mix
2 c. skim milk
powdered sugar (optional)

Preparation

Make pudding according to package directions, using skim milk. Let sit for 5 minutes.
Cut a cone shape from the top of each cupcake and set aside.
Fil the cavity of each cupcake with 1 tablespoon of pudding.
Cut cones in half and place two halves, flat side down, on each cupcake to represent butterfly wings. Place 1/2 teaspoon of jam in the center to resemble the body. Dust with powdered sugar.
Chocolate fans can substitute chocolate cupcakes and fill with whipped topping.