Friday, January 7, 2011

Red velvet cupcake

what you need !

1 pkg, ( 2 layer size) red velvet cake mix.
1 pkg. (3.9 oz.) jell-o Chocolate instant pudding.
1pkg. (8 oz.) Philadelphia Cream cheese,softened.
1/2 c (1 stick ) butter/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 bowls with mixer until well
Gradually beat in sugar. Whisk in cool whip,spoon 1- 1/2 cups into resealable
plastic bag. Seal bag, cut 1 small corner off bottom of bag.Use to squeese 1 Tbsp
cream cheese frosting into of each cupcake.
Frost. cupcakes with remaining frosting. Top with chocolate curls.
Keep refrigerated.

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