Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.
Original recipe makes 24 servings
1 package (2-layer size) white cake mix
1 cup boiling water
1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
6 ounces BAKER’S White Chocolate, broken into pieces
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/2 cup dried cranberries
1 hr 33 mins
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes. Top with cranberries.
Calories: 247 kcal
Carbohydrates: 39.4 g
Cholesterol: 18 mg
Fat: 9.2 g
Fiber: 0.3 g
Protein: 2.4 g
Sodium: 213 mg