Easy Red Velvet Cupcakes

red-velvet-cupcakes-easy-version

Preparation Time:  15 minutes
Cooking Time:  70 minutes

Servings: 24

Ingredients

  • 1 package (2-layer size) red velvet cake mix
  • 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 (16 ounce) package powdered sugar
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 (1 ounce) square BAKER’S White Chocolate, shaved into curls

Directions

  1. 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.
  2. 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 tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
  3. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Sweeheart Valentine’s Cupcakes

344753

Preparation Time:  20 minutes
Cooking Time:  20 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.