Red Velvet Cupcakes

1. 1

   Prepare cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups.

2. 2

   Cool.

3. 3

   Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended.

4. 4

   Gradually beat in sugar.

5. 5

   Whisk in Cool Whip.

6. 6

   Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag.

7. 7

   Cut small corner off bottom of bag.

8. 8

   Poke hole in top of each cupcake with handle of wooden spoon.

9. 9

   Insert tip of bag into hole in cupcake to pipe about 1 Tbsp.

10. 10

    frosting into centre of cupcake.

11. 11

    Frost cupcakes with remaining frosting.

12. 12

    Top with chocolate curls.

13. 13

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.