Keyword
poke cupcakes, white chocolate-cranberry cupcakes, white chocolate-cranberry poke cupcakes
Ingredients
1pkg.2-layer size white cake mix
1cupboiling water
1pkg.3 oz. JELL-O Cranberry Flavor Gelatin
1-1/2pkg. 4 oz. each BAKER'S White Chocolate (6 oz.), broken into pieces
1pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
1/4cupbutter or margarinesoftened
1tsp.vanilla
2-1/2cupspowdered sugar
1/2cupdried cranberries
Instructions
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.