White Chocolate-Snowflake Cupcakes
0 Review(s)
1 Hr 32 Min
Prep : 1 Hr Cook: 32 Min
When the palace pastry chefs plan a party for the princess, these ice blue cupcakes with snowflake-capped cream cheese frosting are tops on the to-do list.
What do I need ?
Select All
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
1 pkg. (2-layer size) white cake mix
2
1 cup boiling water
3
1 pkg. (85 g) Jell-O Berry Blue Jelly Powder
4
4 oz. Baker's White Chocolate
5
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
6
1 jar (198 g) Jet-Puffed Marshmallow Creme
7
3 drops blue food colouring
8
3 cups thawed Cool Whip Whipped Topping
Add To Shopping List
How do I make it ?
Select All
Step 1
Heat oven to 350ºF. Step 2
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork. Step 3
Add boiling water to jelly powder; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Step 4
Meanwhile, melt chocolate as directed on package; cool 10 min. Pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on parchment- or waxed paper-covered baking sheet. Refrigerate 15 min. or until firm. Step 5
Remove cupcakes from pans. Beat cream cheese, marshmallow creme and food colouring in large bowl with mixer until blended. Add Cool Whip; beat just until blended. Spoon into large resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe Cool Whip mixture onto cupcakes. Top with chocolate snowflakes. Kraft Kitchen Tips!
Special Extra
Make chocolate snowflakes as directed; immediately sprinkle with clear decorating sugar. Refrigerate as directed.
How to Remove Chocolate Snowflakes from Parchment or Waxed Paper
Use thin metal spatula to gently remove chocolate snowflakes from parchment or waxed paper.
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 4.5 g
23 %
Cholesterol 30 mg
Sodium 170 mg
7 %
Carbohydrate 26 g
Fibre 0 g
Sugars 20 g
Protein 3 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
4 %
Iron
2 %
Servings
24 servings, 1 cupcake (60 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.
#tags
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
572829:171444
