I've never been the biggest fan of red velvet.
Tony (the hubby) LOVES red velvet!
Needless to say, he doesn't get it very often. But, that may change after making this recipe. I saved two, one for Tony and one for me so I could have a taste (since they were going to someone else). And it's a good thing they weren't left sitting around in my home! Dangerous I tell you!! And DELICIOUS!
Red Velvet Cupcakes
(with cream cheese frosting)
1 box red velvet cake mix (I could only find this in Duncan Hines brand)
1/2 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla
For the Cream Cheese frosting:
2 packages (8 oz. each) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Preheat oven to 350 degrees. Line muffin tins with 24-30 cupcake liners.
Mix cake mix, eggs, oil, buttermilk, sour cream, and vanilla together until smooth. Scoop into cupcake liners about 3/4 the way full.
Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let sit for about 5 minutes. Place them on a wire rack to cool completely.
For the frosting (this is my fabulous cream cheese recipe found here!), beat the cream cheese and butter together until combined well. Add the powdered sugar, vanilla, and milk and beat again.
Pipe on to cooled cupcakes. Top with red sprinkles or chocolate decorations.
(I just melted down chocolate almond bark & placed it into a sqeeze bottle. Then I laid out some wax paper on the table and started making designs. Just let them sit until they are hardened and then peel them off and top your cupcake! It is so fun & cute!!
Devour & don't feel one bit guilty!! That's an order!:)