I saw these cupcakes on Real Mom Kitchen today and had to try them. The only problem I had is that I did not have a "Red Velvet" Cake Mix in my pantry. I opted for a devils food mix and the results were phenomenal. These cupcakes were moist and the icing was almost too good to be true. I topped mine with sprinkles. I am making these for a Valentines party using the listed ingredients!!! Did I mention how yummy they were?
Red Velvet Cupcakes
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 (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
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
Instructions
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 decorating tip. Pipe on your cupcakes and decorate with white chocolate shavings or sprinkles.
Keep refrigerated.
3 comments:
Aren't they easy, but Oh so delicious!
I am so glad Britney let me know about your blog. These cupcakes were amazing! I am excited to look through your blog and try out the recipes. Thanks for the cupcakes and the visit!
Sherry you and very kind . Hope you enjoy some of the recipes I have posted. ;)
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