Green Velvet Cupcakes
You can never have too many hor d'oeuvre recipes, so give Green Velvet Cupcakes a try. One serving contains 171 calories, 2g of protein, and 5g of fat. For 48 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 22. It is an inexpensive recipe for fans of American food. 751 person were glad they tried this recipe. It is brought to you by KraftRecipes.com. Head to the store and pick up vanilla, white cake mix, marshmallow creme, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 22 minutes. With a spoonacular score of 10%, this dish is rather bad. Easy Green Velvet Cupcakes, Green Velvet Cupcakes for St. Patrick’s Day, and Green Velvet Cupcakes with Creamy Vanilla Frosting are very similar to this recipe.
Servings: 22
Preparation duration: 20 minutes
Cooking duration: 82 minutes
Ingredients:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. green food coloring
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (2-layer size) white cake mix
Equipment:
oven
muffin liners
bowl
ziploc bags
Cooking instruction summary:
Heat oven to 350F. 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.
Step by step:
1. Heat oven to 350F.
2. 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.
3. Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended.
4. Add COOL WHIP; beat just until blended.
5. Spoon COOL WHIP mixture into resealable plastic bag.
6. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes.
Nutrition Information:
covered percent of daily need
