Red Velvet is often thought of as a Valentine's Day dessert, but it's festive red color is great for many occasions. Over the weekend I made these red velvet cupcakes in honor of our first Crimson Tide football game of the season. Woohoo!
The cupcakes turned out super delicious! But I do have one beef with the frosting. It didn't thicken up! I'm not sure why....in fact, I didn't even add all of the whipping cream that it said to, and it was still too thin. And I kept adding more powdered sugar but that didn't seem to do anything. So next time I'll leave the whipping cream out entirely.
In fact, as I was making the frosting, I loved the taste and consistency before I added the whipping cream, and my instinct was, "maybe I shouldn't add it." But I followed the instructions anyway. Live and learn, I guess!Recipe for Red Velvet Cupcakes:
1 Red Velvet Cake Mix
1 package instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
Place cake mix, pudding mix, eggs, sour cream, water, and oil in large mixing bowl. Beat on low for one minute. Stop and scrape down the sides of bowl. Then beat on medium speed for 2-3 minutes. Place inside muffin tin with cupcake liners. Fill each cup 2/3 of the way full. Makes 24 cupcakes. Bake at 350 for about 25 minutes.
Cream Cheese Frosting
16 oz (2 blocks) cream cheese, room temperature
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted
1 1/3 cup cold heavy whipping cream
In a bowl beat the cream cheese until smooth. Add the vanilla and confectioner's sugar and beat until smooth. Gradually add in heavy cream and whip until the frosting is a good consistency. Add more sugar or cream as needed.
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Labels: cupcakes, Recipe of the Week