Saturday, July 11, 2009

Red Velvet Cupcakes

24 gold or silver foil liners for cupcake pans (2 1/2 inch size)

1 package (18.25 oz) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs
1 bottle (1 oz) red food coloring
1 tsp pure vanilla extract

Cream cheese frosting
Red sugar sprinkles
Meringue Ribbons, Bows & More (if desired)

Place a rack in the center of the oven and preheat to 350 degrees. Line 24 cupcake cups with foil liners and set aside.

Place all ingredients in a large mixing bowl and mix until well combined (making sure to stop and scrape the sides as you go). Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling them three quarters of the way full.

Place pan in oven and bake until cupcakes spring back when lightly pressed with your finger (about 16 to 20 minutes). Set pans on a wire rack to cool for 5 minutes, then carefully remove the cupcakes from the pan and place cupcakes on a wire rack to cool at least 15 minutes before frosting.

Prepare frosting. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out. Place sprinkles on a plate or in a shallow bowl. Roll each cupcake in sprinkles until fully covered.

If you are making these for a special occasion, add some meringue shapes to the top for a stunning presentation.

I made these for a friend's bridal shower and they were to die for! I added some meringue hearts and some bows and they were as adorable as they were tasty.

1 comment:

Stephanie said...

these are beautiful!


Related Posts with Thumbnails