Yesterday was my Birthday. Yes, I am a 30-something year old mother of 2 and wife to 1. (no sister wives here! haha!) I don’t know about you, but there are days that this shocks me. I find it really hard to believe that I am 33 years old. Some days I feel like I haven’t been around that long and other days…longer.
It was a good Birthday. I did a little shopping, got my brows waxed, my free Starbucks Birthday drink & had dinner with my kids & sister while my husband worked.
I decided instead of making a cake or buying one, I was going to try this recipe out of my new Spread a Little Joy cookbook from Philadelphia Cream Cheese that i got for FREE when I bought 4 Cream Cheese products at the grocery store.
Man, oh MAN – they were GOOD! I wish I could take credit for this recipe, but I can’t. It’s still good enough to share with you!
1pkg.(2-layer size) red velvetcake mix
1pkg.(3.9 oz.)JELL-O Chocolate Instant Pudding
1pkg.(8 oz.)PHILADELPHIA Cream Cheese, softened
1/2cup butter or margarine, softened
1pkg.(16 oz.)powdered sugar (about 4 cups)
1cup thawed COOL WHIP Whipped Topping
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups.
Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag.
Frost cupcakes with frosting. Keep refrigerated.