Red Velvet Cupcakes With Cream Cheese Frosting Recipes

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RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING



Red Velvet Cupcakes with Cream Cheese Filling and Frosting image

Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 bottle (1 oz) red food color (about 2 tablespoons)
12 oz cream cheese (from two 8-oz packages), softened
1/3 cup butter or margarine, softened
1 tablespoon vanilla
9 cups powdered sugar
1 to 3 tablespoons milk
Betty Crocker™ colored sugar, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
  • In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
  • Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
  • Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g

CREAM CHEESE FROSTING FOR RED VELVET CAKE



Cream Cheese Frosting for Red Velvet Cake image

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

  • Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING



Red Velvet Cupcakes with Chocolate Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 19

2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
  • Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
  • Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
  • For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
  • Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING



Mini Red Velvet Cupcakes with Cream Cheese Icing image

This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.

Provided by Trex

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h

Yield 30

Number Of Ingredients 15

2 ½ cups sifted all-purpose flour
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
3 (6 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
  • Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
  • Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
  • Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 31.4 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 9.5 g, Sodium 184.3 mg, Sugar 22.8 g

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes With Cream Cheese Frosting image

This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6.

Provided by HawaiiChef79

Categories     Dessert

Time P1DT20m

Yield 48 cupcakes, 48 serving(s)

Number Of Ingredients 15

4 cups unsalted butter
2 tablespoons real vanilla extract
5 lbs cream cheese (I recommend Philadelphia brand)
4 lbs powdered sugar, sifted
4 cups unsalted butter
6 cups sugar
8 large eggs
1/2 cup oil
10 cups cake flour
10 tablespoons cocoa powder
4 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk
1/2 cup red food coloring
4 tablespoons white vinegar or 4 tablespoons apple cider vinegar

Steps:

  • NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
  • Cream cheese frosting:
  • In a large mixing bowl, mix together butter, cream cheese and vanilla.
  • Slowly add powdered sugar. Mix until smooth.
  • Refrigerate until it will hold its shape.
  • Red Velvet Cupcakes:.
  • Preheat oven to 350 degrees.
  • Line cupcake pan(s) with liners.
  • In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
  • Add eggs, one at a time, until well incorporated. Add oil.
  • Sift together flour, cocoa powder, baking soda and salt.
  • Mix together vinegar and red food coloring.
  • Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
  • Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
  • Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
  • As soon as cupcakes come out of the oven, put one cupcake in the freezer.
  • Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
  • Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
  • ***NOTE: If you can wait, these taste even better after being refrigerated overnight!

Nutrition Facts : Calories 828.1, Fat 50.9, SaturatedFat 30.6, Cholesterol 169.4, Sodium 331.8, Carbohydrate 87.9, Fiber 0.9, Sugar 63.3, Protein 8.2

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes with Cream Cheese Frosting image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 20

Number Of Ingredients 12

2 1/2 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups (3 sticks) unsalted butter, melted and cooled slightly
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
2 large eggs, room temperature
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Simple Cream-Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with 20 paper liners. Whisk together cake flour, cocoa, and salt.
  • With an electric mixer on medium-high speed, whisk together sugar and butter until combined. Mix in food color and vanilla. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  • Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting. Chill before serving.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes with Cream Cheese Frosting image

A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 8

1 teaspoon water
1 bottle (1 oz) red food color
1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 container Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • 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.
  • In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then 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.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 60 mg, Sugar 12 g, TransFat 1 g

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING



Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing image

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

Provided by Domesticgirly

Categories     Dessert

Time 1h25m

Yield 16 cupcakes

Number Of Ingredients 17

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons red food coloring
2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 lbs cream cheese, room temperature
1 lb butter, room temperature
2 lbs powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

  • For the cupcakes:.
  • Preheat oven 350 degrees F.
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
  • tough.
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:.
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
  • The frosting can be used right away, or stored in the refrigerator up to a week.
  • Frost cooled cupcakes with the cream cheese frosting.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING



Homemade Red Velvet Cake with Cream Cheese Frosting image

I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.

Provided by iluvfewd

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
  • Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
  • Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
  • Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
  • Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
  • Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g

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Making the Cupcakes. Line two 12-cup cupcake pans with baking cups . Preheat the oven to 350 F (177 C). Sift the cake flour, cocoa powder and salt into a medium bowl. Stir to combine. In a stand mixer, add the sugar and vegetable oil and whisk together on Medium High speed until combined, approximately 15-20 seconds.
From runawayrice.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - LEITE'S …
2021-02-10 Preheat the oven to 350°F (177°C). Line a standard cupcake tin with 12 paper liners. Using a stand mixer or electric handheld mixer on medium speed, beat the sugar and butter in a large bowl until light and fluffy, at least 2 minutes. Slowly add the eggs, 1 at a time, and mix on medium speed just until combined.
From leitesculinaria.com


RED VELVET CUPCAKES - BEYOND FROSTING
2021-06-02 In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next add the sugar and beat until well combined. Scrape down the bowl as needed. Next mix add the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
From beyondfrosting.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - WILD WILD WHISK
2020-01-31 Make the red velvet cake. Preheat the oven to 350°F. Line a regular size muffin pan with cupcake liners and set aside. Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Set aside.
From wildwildwhisk.com


SPECIAL RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
~ Red Velvet Cupcake Recipe | Red Velvet Cupcake | Best Recipe Ever | Valentine's cupcake | Special cupcake~Hi guys,Today I've made one of my favorite treats...
From youtube.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
Preheat oven 350ºF. Line muffin tins with cupcake liners. Set aside. Mix together the oil and sugar. Whisk in the buttermilk, vinegar, vanilla, food coloring and eggs. Sift the the cocoa powder, salt, baking powder, and baking soda into the wet ingredients. Mix …
From somethingswanky.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - HOUSE …
2021-05-21 Fill the cupcake liners ½ to ⅔ of the way full. Bake the red velvet cupcakes for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the center of one comes out clean. 6. Make frosting and set. Finally, beat the butter and cream cheese with vanilla, and then add the powdered sugar.
From houseofnasheats.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - THE NOVICE CHEF
2020-07-23 Preheat oven to 350°F. Line muffin tins with cupcake liners, set aside. Sift together flour, sugar, baking soda, cocoa powder, and salt into a medium bowl, set aside. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large …
From thenovicechefblog.com


RED VELVET CUPCAKES - SALLY'S BAKING ADDICTION
2014-10-29 Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Prepare cream cheese frosting.
From sallysbakingaddiction.com


RED VELVET CHEESECAKE FILLED CUPCAKES WITH CREAM CHEESE FROSTING
2022-01-30 Make the Red Velvet Batter. Prep: Preheat the oven to 350°F.Line a cupcake pan with cupcake liners. Combine some of the wet ingredients: Beat together the oil, melted butter, egg, and vanilla extract until well incorporated. Beat in the sugar. Add the remaining wet ingredients: sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
From beyondfrosting.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
2014-01-21 Beat the cream cheese, butter and shortening until smooth. 2. Slowly add 3 cups of powdered sugar. Mix until combined. 3. Mix in the vanilla extract. 4. Add the rest of the powdered sugar and mix until smooth. Add a teaspoon or two of cream or …
From lifeloveandsugar.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
Cake instructions: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
From pinchmysalt.com


RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
2022-01-18 To make the red velvet cupcakes: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside. In a large mixing bowl, sift the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
From livewellbakeoften.com


RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - TODAY
2021-06-07 1 cup neutral oil (like vegetable or canola) 3 large eggs, room temperature. 1 tablespoon vanilla. 1 cup whole fat buttermilk. 1 tablespoon white vinegar. 1 (scant) ounce red gel dye (a heaping ...
From today.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - THE BAKING FAIRY
2017-02-13 Instructions. Preheat oven to 350F, line two cupcake pans with 24 wrappers and set aside. First, make the cupcakes. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add in …
From thebakingfairy.net


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - GIMME SOME …
2011-02-07 1 (18.25 oz.) box red velvet cake mix. 1 cup buttermilk. 1/2 cup vegetable or canola oil. 4 eggs. Method: Preheat the oven to 350 degrees. Line 24 baking cups with paper liners. Add the first three ingredients in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.
From gimmesomeoven.com


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