Red Velvet Cupcake Recipe

Red Velvet Cupcake Recipe
Serves 20

·         1 package (2-layer size) red velvet cake mix
·         1 (3.9 ounce) package jello Chocolate Instant Pudding
·         1 (8 ounce) package Cream Cheese, softened
·         1/2 cup butter or margarine, softened
·         1 (16 ounce) package powdered sugar
·         1 cup thawed cool whip Whipped
·         1 (1 ounce) square Bakers White Chocolate, shaved into curls


Prepare cake batter and bake as directed on package for 20 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 then gradually beat in sugar. Whisk in cool whip and then 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 tablespoon frosting into center of cupcake.
Frost cupcakes with remaining frosting. Top with chocolate curls.

Serve and enjoy the Red Velvet Cupcake Recipe Dessert

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