red velvet cupcakes with cream cheese frosting
Red velvet cake has been popular in the southern U.S. since the early 1900s. If you're serving ice cream, try vanilla ice cream with red candy sprinkles or a drizzle of grenadine syrup.
prep time
20 Min
cook time
2 Hr
method
---
yield
24 serving(s)
Ingredients
- 1 teaspoon water
- 1 ounce red food coloring
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 - eggs
- 1 pound betty crocker® rich & creamy cream cheese frosting
How To Make red velvet cupcakes with cream cheese frosting
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Step 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
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Step 2In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
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Step 3Bake and cool completely as directed on box for cupcakes.
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Step 4Bake and cool completely as directed on box for cupcakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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