- 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
- 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.
04/25/2018
recipepes.com
White Chocolate-Cranberry Poke Cupcakes, recipe
PT15M
PT1H
5
455 calories