Reveal "Baby-Cakes"

89 24 servings, 1 cupcake (24 g) each
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24 servings, 1 cupcake (24 g) each

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Reserve 1/2 cup Cool Whip; refrigerate until ready to use. Return remaining Cool Whip to freezer. Prepare cake batter as directed on package. Remove 1 cup batter; tint with food colouring, using red for a baby girl or blue for a baby boy.
  • Spoon 1 Tbsp. untinted batter into each of 24 paper-lined muffin cups; top each with 2 tsp. coloured batter. Cover with remaining untinted batter.
  • Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
  • Meanwhile, microwave 2 cups frozen Cool Whip and chocolate in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 30 min.
  • Frost cupcakes before serving. Spoon reserved (thawed) Cool Whip into small resealable plastic bag. Snip off tiny piece from one bottom corner of bag; use to pipe Cool Whip into question marks on tops of cupcakes.

Family Fun

These adorable cupcakes would make the perfect addition to any baby shower.

How to Store

Keep refrigerated.


  • 24 servings, 1 cupcake (24 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (24 g) each
Calories 170
% Daily Value
Total fat 10g
Saturated fat 3g
Cholesterol 25mg
Sodium 135mg
Carbohydrate 18g
Dietary fibre 0g
Sugars 13g
Protein 2g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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