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Categories:
white cake boiling water cream cheese butter icing sugar Jet red coloured sugar chocolate chips red decorating gel
Viewed: 15 - Published at: 5 months agoIngredients
- 1 pkg. (2-layer size) white cake mix
- 1 cup boiling water
- 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 2 Tbsp. butter, softened
- 2 cups icing sugar
- 12 Jet-Puffed Marshmallows, cut in half
- 2 Tbsp. red coloured sugar
- 24 Baker's Semi-Sweet Chocolate Chips (about 2 Tbsp.)
- 2 tubes (19 g each) red decorating gel
Method
- Prepare cake batter and bake as directed on package for 24 cupcakes.
- Cool in pans 10 min.
- (Do not remove cupcakes from pans.)
- Pierce tops with fork.
- Add boiling water to jelly powder; stir 2 min.
- until completely dissolved.
- Spoon over cupcakes.
- Refrigerate 30 min.
- Remove cupcakes from pans.
- Beat cream cheese and butter in medium bowl with mixer until blended.
- Gradually beat in sugar; spread onto cupcakes.
- Press cut-sides of marshmallows into coloured sugar.
- Use to decorate cupcakes along with the remaining ingredients.
