Red Velvet Cupcakes
- 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
- 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 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.
- cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
- Calories: 300
- Total fat: 14 g
- Saturated fat: 7 g
- Cholesterol: 50 mg
- Sodium: 270 mg
- Carbohydrate: 42 g
- Dietary Fiber: 1 g
- Sugars: 32 g
- Protein: 3 g
- Vitamin A: 8% DV
- Vitamin C: 0% DV
- Calcium: 0% DV
- Iron: 6% DV
red velvet cake mix, philadelphia cream cheese, butter, powdered sugar, s white chocolate
Taken from www.myrecipes.com/recipe/red-velvet-cupcakes-6 (may not work)