Tuesday, July 19, 2016

Red Velvet Cupcakes with Cream Cheese Frosting

Preparation Time: 20 Min
Total Time: 2 hours
Serves: 24

The secret to classic red velvet cupcake is a bottle of red food color. Cake mix is the best since it makes moist, perfect and delicious cupcakes. Baking red velvet cake from scratch if you do not have cake mix is also effortless.


1 box chocolate cake mix
I bottle (1 oz) red food color
1 tsp water
1 cup water
3 eggs
100 ml vegetable oil
1 container Cream cheese frosting (creamy)
2 tbsp baking cocoa (unsweetened)


·         Heat the oven to 350 degrees F. On a 24 normal-size muffin cups, place paper baking cups on each of them. Make red color food paint by adding 4 drops of the food color in a teaspoon of water and put aside.
·         In a medium bowl, mix the vegetable oil, water, cocoa, eggs, and the remainder red food color and beat with an electric mixer until the batter is smooth. Divide the ready batter equally among the muffin cups. Bake for 30 minutes and leave to cool completely.
·         Use the cream cheese frosting to frost the tops of the red velvet cupcakes. Using a fine-tipped paint brush, paint the cupcakes red with the food color paint that you had set aside. Spin the paint to come up with a design.

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