Red velvet is my favorite flavors of cake.Â I love the color, and I love that it’s not quite white cake flavor or chocolate, but somewhere in between.Â There is nothing tricky about making red velvet cupcakes, but I love this recipe because it can be prepared in a mixing bowl with a whisk…no mixer required!Â (Of course this recipe doesn’t have to be made into cupcakes,Â just follow the baking times on the back of the box.)Â Â
For the cream cheese frosting, I discovered that pillsbury makes a spray can frosting that doesn’t taste like the real thing, but it’s sure toÂ please.Â It should be in yourÂ baking isleÂ near the frostings.Â It worksÂ the same way as a canned whipped cream or “easy cheese”.Â
Easy Red Velvet Cupcakes
- 1 box white cake mix
- 1 jar of red food coloring (1 oz)
- 4 tsp cocoa powder
- remaining ingredients according to cake mix box.Â Mine required 1 1/4 cups water, 2/3 cup oil, and 3 eggs.Â (it called for egg whites, but you can use the whole egg since you won’t need the end results to be white)
Preheat oven to 350 degrees.Â In mixing bowl, combine all ingredients and stir with whisk forÂ one minute, or until cake mix is smooth.Â Line muffin pan with cupcake liners, I used bright green for the holiday.Â Fill liners 3/4 of the way full.Â Bake for 16-20 minutes, or until cake tester comes out clean.Â Remove from oven and let cool before decorating.