Today the 25th is my aunt’s birthday and her favorite color is red, so I decided to make red velvet cupcakes.
Made 12 standard size for her birthday party and 23 mini for Memorial day weekend.
Since I have 3 birthdays this weekend and had to make 3 different flavor cupcakes, making this one out of a box would be easier since I already had a cake mix of red velvet. I found a recipe online that uses a cake mix to make it taste like it didn’t come from a box.
From the dry cake mix it looked brown, like regular chocolate cake, but when I added the wet ingredients it turned red. I had never used a red velvet cake mix, so I didn’t know this. Came out pretty!
Lookin’ gooood 😉
These are the 23 mini cupcakes. I used a can of cream cheese frosting I had because I didn’t have any cream cheese to make my own and I needed to use up that can. It was Betty Crocker’s fluffy cream cheese frosting which are less sweet.
The mini cupcakes haven’t gone patriotic yet. They will on Sunday 🙂
• 1 (18.25 oz.) box red velvet cake mix
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 4 eggs
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. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
Adapted from gimmesomeoven.com