Red Velvet Cupcakes

1762
Red Velvet Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. (2-layer size) red velvet cake mix

  • 1

    pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  • 1

    pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  • ½

    cup butter or margarine, softened

  • 1

    pkg. (16 oz.) powdered sugar (about 4 cups)

  • 1

    cup thawed COOL WHIP Whipped Topping

  • 1

    square BAKER'S White Chocolate, shaved into curls

Directions

step 1 PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool. step 2 BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. step 3 FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.


Nutrition

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