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Red Velvet Cupcakes w/Cream Cheese Frost




Source of Recipe


Corner Sweet Shoppe


List of Ingredients




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 Betty Crocker® Rich & Creamy cream cheese frosting (1 lb)


Recipe



1. Heat 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.

2. 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.

3. Bake and cool completely as directed on box for cupcakes.

4. 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.

High Altitude (3500-6500 ft): Make 30 cupcakes. Bake 15 to 20 minutes.