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Reindeer & Heart Cupcakes

Name: Reindeer & Heart Cupcakes
Prep time: 20 min
Cook time: 51 min
Total time: 1 h 11 min
Yield: 24 servings, 1 cupcake each
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding; 1 cup cold milk; 4 to 6 drops each green and brown gel food colouring, divided; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 jar (198 g) Jet-Puffed Marshmallow Creme; 1 tsp. vanilla; 3 cups thawed Cool Whip Whipped Topping; 24 red heart-shaped sprinkles; 24 candy-coated chocolate pieces; 6 pretzel twists, each broken into 4 pieces

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1 Hr 11 Min

Prep : 20 Min Cook: 51 Min

These cupcakes are as fun to make as they are to eat. Bake up a batch of these Reindeer & Heart Cupcakes today and start the holiday season off right!

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24 Servings

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) chocolate cake mix

1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding

1 cup cold milk

4 to 6 drops each green and brown gel food colouring, divided

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 jar (198 g) Jet-Puffed Marshmallow Creme

1 tsp. vanilla

3 cups thawed Cool Whip Whipped Topping

24 red heart-shaped sprinkles

24 candy-coated chocolate pieces

6 pretzel twists, each broken into 4 pieces

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How do I make it ?

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Step 1

Heat oven to 350°F.

Step 2

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.

Step 3

Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Spoon into pastry bag fitted with round tip. Refrigerate until ready to use.

Step 4

Cut cone-shaped piece from top of each cupcake; set aside. Pipe pudding into cupcakes, adding about 1 Tbsp. pudding to each cupcake. Replace cupcake tops.

Step 5

Beat cream cheese in large bowl with mixer until creamy. Add marshmallow creme and vanilla; mix well. Stir in Cool Whip. Spoon 1/2 the cream cheese icing into separate bowl; tint with remaining green food colouring. Tint remaining icing with brown food colouring.

Step 6

Spread 12 cupcakes with green icing; top each with a heart-shaped sprinkle.

Step 7

Spread remaining cupcakes with brown icing. Add a red heart-shaped sprinkle to each for the reindeer's mouth, 2 candy-coated chocolate pieces for the eyes, and 2 pretzel pieces for the antlers.

Kraft Kitchen Tips!

Storage Know-How

Store the frosted cupcakes in the refrigerator up to 2 days before serving.

Nutrition

Calories

220

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 5 g

25 %

Cholesterol 40 mg

Sodium 270 mg

11 %

Carbohydrate 31 g

Fibre 0 g

Sugars 20 g

Protein 3 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

6 %

Iron

6 %

Servings

24 servings, 1 cupcake 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.

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