Red Velvet Pumpkin Muffins Recipes

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RED VELVET MUFFINS



Red Velvet Muffins image

Learn how to make muffins with this easy red velvet muffin recipe - full of red chocolate flavor with cream cheese frosting in every bite. This red velvet dessert is perfect for Valentine's Day, the holidays, or any occasion.

Provided by McCormick

Categories     Bread, Rolls, and Muffins,

Yield 12

Number Of Ingredients 13

4 oz (1/2 package) cream cheese softened
1 cup plus 2 tablespoons granulated sugar divided
1 1/2 tsps McCormick® Pure Vanilla Extract divided
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup buttermilk
1/2 cup vegetable oil
1 tbsp McCormick® Red Food Color
1 tbsp confectioners' sugar

Steps:

  • Preheat oven to 375°F. Mix cream cheese, 2 tablespoons of the granulated sugar and 1/2 teaspoon of the vanilla in small bowl until well blended and smooth. Set aside.
  • Mix flour, remaining 1 cup granulated sugar, cocoa powder, baking powder, baking soda and salt in large bowl. Set aside. Beat egg in medium bowl. Stir in buttermilk, oil, food color and remaining 1 teaspoon vanilla. Add to flour mixture; stir just until moistened.
  • Divide batter evenly among into 12 paper-lined muffin cups. Place 1 teaspoon cream cheese mixture in center of each muffin.
  • Bake 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 265 Calories

RED VELVET VAMPIRE CUPCAKES



Red Velvet Vampire Cupcakes image

No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 19

1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
  • Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
  • Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
  • Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
  • Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
  • For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
  • Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

RED VELVET PUMPKIN MUFFINS RECIPE



Red Velvet Pumpkin Muffins Recipe image

Provided by á-6416

Number Of Ingredients 3

1 15-ounce can pumpkin (not pumpkin pie mix)
1 box Red Velvet cake mix
cooking spray

Steps:

  • 1. Preheat your oven to 400 degrees. Empty your can of pumpkin into a large bowl. 2. Add cake mix and combine with a hand mixer. Note: The batter will be EXTREMELY thick. You will be tempted to add water. DON'T! Just go with it... trust me! 3. Spray a muffin pan with cooking spray and add your batter to the muffin pan, splitting it evenly between the 12 compartments. Remember, I said the batter would be thick... 4. OPTIONAL STEP: This batter cooks a little differently. Those peaks you see below won't flatten out, instead they'll just cook into that shape, like little mountains. You can make your muffins prettier by smoothing out the tops of the muffins before you bake them. I do this with the back of a teaspoon. Run your teaspoon under hot water, and then use it to smooth down the tops of the muffin. You'll have to run your spoon under hot water after every second muffins smoothing. In the end, your muffins "batter" will look like this. 5. Bake your muffins at 400 degrees for 20 minutes, and behold the beautiful muffins you will have created...

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