Green velvet cupcakes topped with fluffy white frosting are the perfect way to celebrate your wee bit o' Irish on St. Paddy's Day.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
2 oz. Baker's Semi-Sweet Chocolate, melted
1 Tbsp. green food colouring
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1 tsp. vanilla
2-3/4 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 350°F.
Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add Cool Whip; beat just until blended.
Spoon Cool Whip mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe Cool Whip mixture onto tops of cupcakes.
Kraft Kitchen Tips!
Keeping it Safe
Keep frosted cupcakes refrigerated.
Prepare using red or blue food colouring.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4 g
Cholesterol 30 mg
Sodium 160 mg
Carbohydrate 25 g
Fibre 0 g
Sugars 19 g
Protein 2 g
24 servings, 1 cupcake (54 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.