Red Velvet Cupcakes
By GadgetGirl
We love cupcakes. Any kind. But moist red velvet topped with cream cheese frosting makes the experience truly special.
Ingredients
- 1 pkg. (2-layer size) red velvet cake mix
- 1 pkg. (3.9 oz.) Chocolate Instant Pudding
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1/2 cup butter or margarine, softened
- 1 pkg. (16 oz.) powdered sugar (about 4 cups)
- 1 cup thawed COOL WHIP Whipped Topping
- 1 oz. White Chocolate, shaved into curls
Details
Servings 24
Preparation time 15mins
Cooking time 70mins
Adapted from kraftfoods.com
Preparation
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 blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 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.
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