RED VELVET CUPCAKES

1 package (2-layer size) red velvet cake mix

1 pkg (3.9-oz) chocolate instant pudding mix

1 pkg (8-oz) cream cheese, softened

1/2 cup butter or margarine, softened

1 lb powdered sugar

1 cup thawed frozen whipped topping

1-oz square white chocolate, shaved into curls

Prepare cake mix according to package directions, spooning the dry pudding mix into the batter. Bake in 24 paper-lined muffin cups, according to cake mix directions. Cool completely on wire racks.

While cupcakes cool, using an electric mixer, beat cream cheese and butter in a large mixing bowl until well blended. Gradually beat in the powdered sugar. Whisk in the whipped topping. 

Using a pastry bag with a round tip inserted a small amount of frosting into the center of each cupcake. Use the remaining frosting to frost the cupcakes. Top with the white chocolate shavings as a garnish.

Yield: 24 cupcakes

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