Red Velvet Cupcakes
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 24
- Prep
- 15 min
- Cook
- 1 hr 10 min total
- Cuisine
- Southern
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
- 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. BAKER’S White Chocolate, shaved into curls
Steps
- 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.
- 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.
- FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Notes
Page was scanned as “page 1 of 2” — only step images/captions through step 3 (frosting/curls) were visible on the captured page; nutritional info that likely appeared on page 2 was not included in this scan batch.