Friday, February 13, 2015
Cherry Cupcakes with Chocolate Cream Cheese Frosting
1 box yellow cake mix (including the eggs, water and oil)
1 packet Black Cherry Sugar Free Kool-Aid mix
1 can diet Vernors (ginger ale)
Preheat the oven to 350 degrees. Combine the ingredients with a whisk and divide into 20 baking cups. Bake for 20-23 minutes in the oven until the tops spring back and aren't sticky. Let cool fully.
Chocolate Cream Cheese Frosting Recipe:
4 c. powdered sugar
1/3 c. cocoa powder
8 oz. cream cheese, 1/3 less fat, softened
1 stick margarine, softened
1 tsp. vanilla
Beat the cream cheese and butter in an electric mixer until fully combined. Add in the cocoa powder and powdered sugar slowly, the vanilla, and beat until everything is mixed together well. Pipe into the cupcakes when they are cool and decorate.