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Desserts

White Chocolate-Cranberry Poke Cupcakes

White Chocolate-Cranberry Poke Cupcakes recipe
photo by:kraft
Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.
time
prep:
30 min
total:
1 hr 33 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
cup  boiling water
1
pkg.  (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  butter or margarine, softened
1
tsp.  vanilla
2-1/2
cups  powdered sugar
1/2
cup  dried cranberries

Make It

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.

Kraft Kitchens Tips

How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
Size Wise
At 24 servings, this fun recipe is great for a party or classroom celebration.
How to Store
Keep frosted cupcakes refrigerated.
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