Red Velvet Cupcakes

on

So my little girl’s school is having a cupcakes tasting contest, and we’ve decided to enter. Since this has to be a collaboration effort, I didn’t want to pick a difficult recipe. The cupcakes turned out real moist, in fact hubby said it might be a tad TOO Moist, so right now I have them in the fridge, hoping to absorb some of that. Cross your fingers for us!

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
1/2 cup  (1 stick) 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

Make It!

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.

MEANWHILE, 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.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Original recipe from Kraft

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s