Red Velvet Cupcakes

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Red Velvet Cupcakes

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Make extra because these luscious red gems disappear in a flash. The family can have fun decorating these special cupcakes-a quick version of the traditional American red velvet cake.

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Ingredients:

Makes 24 Servings

Cupcake batter
1 box (18.25-ounce size) white cake mix (not angel food or yellow cake)
1/3 cup unsweetened cocoa
1 1/2 cups water, room temperature
2 Tablespoons vegetable oil (canola, safflower or corn)
3 eggs, room temperature, lightly beaten
1 Tablespoon red food coloring

Frosting
1/2 package (4 ounces) regular or reduced-fat cream cheese, softened
1/4 cup unsalted butter or margarine (1/2 stick), or vegetable shortening, softened
2 Tablespoons regular, low-fat or skim milk
2 cups powdered sugar
2 drops red food coloring
Red decorating sugar, sprinkles or small red cinnamon candies

Directions:

1.
Preheat the oven to 350 degrees F, with baking rack placed in the middle of the oven. Place cupcake liners in 2 standard size muffin pans (12 muffins each). To make the cupcake batter, use a large bowl to blend the cake mix and cocoa with a fork or whisk. In a medium bowl, blend water, vegetable oil, eggs and food coloring with a fork or whisk.
2.
Add the liquid mixture to the dry mixture. With an electric beater, blend at low speed for 30 seconds, scraping down the sides of the bowl with a rubber spatula until the dry mixture is completely moistened. Beat on medium speed for 2 more minutes, continuously scraping down the sides of the bowl. Do not overbeat.
3.
Spoon batter evenly into all 24 cupcake liners, no more than 1/4 cup of mix each. Place in the oven immediately and bake for 22 to 25 minutes until a toothpick inserted in center comes out clean.
4.
While the cupcakes are baking, combine the softened cream cheese and butter, margarine or shortening in a large bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture is completely smooth, scraping the sides and bottom of bowl.
5.
Add the milk and the powdered sugar and beat on low speed about 30 seconds, until sugar is combined with cream cheese and butter. Beat on high speed 2 more minutes, scraping down sides of bowl with rubber spatula until mixture is smooth and creamy. Cover surface of frosting with Saran™ Premium Wrap and refrigerate until ready to frost cupcakes.
6.
Carefully remove the cupcakes from the muffin pans and place on a cooling rack until completely cooled, about 15 minutes.
7.
Using a butter knife, ice each cupcake with 2 Tablespoons of frosting and sprinkle lightly with a pinch of red decorating sugar, sprinkles or small candies. Keep refrigerated until ready to serve.

Chef's Note:

Because this frosting contains milk and cream cheese, it must be refrigerated. If refrigeration isn’t possible, use one can of premade cream cheese frosting. Just stir in three drops of red food coloring until well blended.

To soften cream cheese and butter, leave them on your kitchen counter for about an hour. They’re soft enough for mixing when they yield easily to touch.

Cupcakes can be made up to two days ahead and stored in Ziploc^® Brand containers.

Frosting can be made up to two days ahead and stored, covered, in the refrigerator.