Sunday, 18 May 2014

Red Velvet Cupcakes with Cream Cheese Frosting


1 tsp (5 mL) water
1 bottle (1 oz/28 g) red food colour
1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
1 1/4 cups (300 mL) water
1/2 cup (125 mL) oil
3 eggs
1 tub Betty Crocker* Whipped Deluxe* Cream Cheese Frosting


  • 1Heat oven to 350ºF (325ºF 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.
  • 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.
  • 3Bake and cool completely as directed on box for cupcakes.
  • 4Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.
Did You Know? : Red velvet cake has been popular in the southern U.S. since the early 1900s.
Serve With : If you're serving ice cream, try vanilla ice cream with red candy sprinkles or a drizzle of grenadine syrup.


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