RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
"A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious."
1 teaspoon water
1 bottle (1 oz) red food color
1 box Betty Crocker SuperMoist devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 container (1 lb) Betty Crocker Rich and Creamy cream cheese frosting
Heat oven to 350 degrees F (325F 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.
In 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.
Bake and cool completely as directed on box for cupcakes.
Frost 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.
Makes: 24 cupcakes
Source: Betty Crocker |