I must admit, these Red Velvet Cupcakes with Cream Cheese Frosting, can be EXTREMELY dangerous. Try to pawn them off to your friends quickly or else you may just find yourself eating every single one! I must give much thanks to my sister for the cupcake book she gave me for christmas for I improvised this recipe from one in the book. Thanks Char!
Cupcake Recipe
Makes 22-24 Cupcakes
Baking Time: 20 Minutes
Paper liners for cupcake pans
1 Package plain German Chocolate Cake Mix
1 Package Vanilla Instant Pudding (makes them moist)
1 1/4 Cup Sour Cream
1/2 Cup of Water
1/2 Cup of Veggie Oil
1 Bottle of Red Food Coloring (1 oz.)
3 Eggs
Directions
- Preheat oven to 350.
- Mix cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with mixer until batter is well combined and somewhat thick.
- Fill cupcake pan cups with liners and then place batter into the cupcake pan about 3/4 full.
- Place pan in oven and bake for about 20 minutes. To double check they are done, make sure that they spring back at you if you lightly press to tops of them.
- Remove pans and let cool for 5-10 minutes.
- Frost cupcakes with recipe that follows...
Cream Cheese Frosting Recipe
2 Packages (16 oz.) Reduced-Fat Cream Cheese (at room temp)
1 Stick of Butter (8 Tbls.) (also at room temp)
6 Cups of Powdered Sugar (ie. Confectioners' Sugar)
1 Tbls. Vanilla Extract
Directions to Make Frosting:
- Place cream cheese, butter, and vanilla in a bowl and mix with an electric mixer until somewhat blended.
- Add the sugar one cup at a time until all ingredients have been combined and the frosting looks fluffy.
- Place in fridge until cupcakes are ready to frost.
Final Product
To finish them off, take the cooled-off cupcakes (which my father said look kind of like raw hamburgers) and frost with the home-made cream cheese frosting! You can top them off with fresh fruit, shaved chocolate, or peppermint! The ones pictured have raspberries with fresh mint from the garden.
Now Enjoy!
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