Green Velvet Cupcake

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Now, let's enjoy a Green Velvet Cupcake with our tea, shall we? My adapted recipe comes from Kraft and it turned out so pretty! Instead of using semi-sweet chocolate, I used white chocolate with the food coloring because I wanted a deep green for the cupcakes. The frosting is so light and creamy. I hope you can try these for a St. Paddy's Day treat!
from kittyskozykitchen.com

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Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 2 oz. white chocolate, melted (Kraft kitchens actually used semi-sweet chocolate)
  • 1 Tbsp. green food coloring (I used a few drops of gel colors of blue and yellow to get the bright green)
  • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
  • 1 jar (7 oz.) Marshmallow Creme
  • 1 tsp. vanilla
  • 1 (8 oz.) container of frozen whipped topping, thawed

Preparation

Step 1

HEAT oven to 350 degrees.

PREPARE and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.

BEAT cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add the thawed frozen whipped topping; beat just until blended.

SPOON frosting mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes.

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