RED VELVET HOLIDAY ELF CUPCAKES
Get help making festive, holiday "elf" cupcakes by using foolproof Betty Crocker® cake and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 12
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 cupcake ingredients with electric mixer 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.
- Frost cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe mouth with red decorator frosting. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 85 mg, Sugar 20 g, TransFat 1 g
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
RED VELVET CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
RED VELVET SANTA CUPCAKES
These cupcakes have a secret ingredient: beets! The beets help provide moisture (instead of fat) and provide a rich dark red color.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In blender or food processor, place beets. Cover; blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth. Pour 1/2 cup beet mixture in large bowl (reserve remaining for another use). Add egg product, sugar, vanilla, oil and yogurt, stirring well to combine. Stir in flour, cocoa, salt, baking powder and baking soda. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Spread on cupcakes. Top each with 1 strawberry and an additional dot of frosting.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 300 mg, Sugar 18 g, TransFat 0 g
FESTIVE DEEP RED VELVET CHRISTMAS CUPCAKES
These cupcakes are absolutely beautiful! Great for holiday parties and get-togethers. The decorating paste is very concentrated compared to typical food coloring. Be careful not to get in on your hands...it is very difficult to wash off. It gives the batter a lovely bright red coloring. The sanding sugar provides an elegant finishing touch. Both items can be found at Williams-Sonoma or similar type stores.
Provided by Super San Mateo Che
Categories Dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Line a 12 count muffin pan and a 6 count muffin pan with silver foil liners, for a total of 18 large cupcakes.
- In a large mixing bowl, electrically beat cake mix, cocoa, eggs, oil, buttermilk and red decorating paste for about 4 minutes.
- Pour batter evenly between the cupcakes until about two-thirds full.
- Bake 19-24 minutes or until toothpick comes up clean from center.
- Allow to cool for 15 minutes.
- Transfer to wire rack and cool completely.
- Microwave cream cheese and butter for around 15 seconds to bring to room temperature.
- Beat cream cheese, butter, vanilla and the whipping cream for about 3 minutes until fluffy.
- Add confectioner's sugar and beat until desired consistency is reached.
- Frost 9 of the 18 cupcakes with ½ of this white frosting.
- Sprinkle white frosted cupcakes with red sanding sugar.
- In the remaining ½ frosting, add green decorating paste and beat until blended.
- Frost the remaining 9 cupcakes with this green frosting.
- Sprinkle green frosted cupcakes with white sanding sugar.
Nutrition Facts : Calories 310.8, Fat 16.1, SaturatedFat 6.3, Cholesterol 68, Sodium 223.1, Carbohydrate 39.2, Fiber 0.4, Sugar 31, Protein 3.5
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